Lemon Thyme Veal Stew With Potatoes

Recipe by Irmgard
READY IN: 1hr 50mins




  • 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.