Made This Recipe? Add Your Photo
Cook1 hr 30 mins
This delicious stew needs lots of fresh bread alongside to mop up the juices. It can also be made with pork.
- 2 lbs stewing veal, cut into 1-inch pieces
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 2 garlic cloves, minced
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried oregano
- 1⁄4 cup all-purpose flour
- 1 cup dry white wine
- 1 cup chicken broth
- 2 potatoes, peeled and cut into 1-inch cubes
- 2 cups butternut squash, peeled and cut into 1-inch cubes
- 1 cup green beans, cut into 2-inch pieces
- 3 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- Sprinkle the veal with the salt and pepper.
- In a large shallow Dutch oven, heat 1 tablespoons of the oil over medium-high heat.
- Brown the veal in batches.
- Remove to a plate and drain any fat in the pan.
- Add the remaining oil to the pan and cook the onions, garlic, thyme and oregano over medium heat, stirring occasionally, until softened, about 3 minutes.
- Sprinkle with 2 tablespoons of the flour and stir to coat.
- Add the wine and chicken broth.
- Bring to a boil, stirring and scraping up any brown bits.
- Return the veal and any accumulated juices to the pan.
- Reduce the heat to medium-low, cover and simmer for 45 minutes.
- Whisk the remaining flour with 2 tablespoons cold water and stir into the stew.
- Add the potatoes and squash.
- Cover and cook for 10 minutes.
- Add the green beans and simmer, covered, until thickened and the vegetables are tender, about 10 minutes.
- Stir in the lemon juice and parsley.