Lemon Thyme Veal Stew with Potatoes
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Serve this colourful one-pot meal with plenty of bread to mop up the delicious juices. Or spoon it into large hollowed-out rolls. You can also make it with lean pork.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 248 |
| pro | 26 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 20 g |
| fibre | 2 g |
| chol | 95 mg |
| sodium | 486 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 15% |
| vit A | 29% |
| vit C | 23% |
| folate | 17% |
Suggested Recipes
-
2 lb (1kg) stewing veal, cut into 1-inch (2.5 cm) pieces
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
2 tbsp (25 mL) vegetable oil
2 onions, chopped
2 cloves garlic, minced
1/2 tsp (2 mL) each dried thyme and oregano
1/4 cup (50 mL) all-purpose flour
1 cup (250 mL) white wine or chicken stock
1 cup (250 mL) chicken stock
2 potatoes (1 lb/500 g total), peeled and cut into 1-inch (2.5 cm) cubes
2 cups (500 mL) cubed (1 inch/2.5 cm) peeled butternut squash
1 cup (250 mL) fresh or frozen cut (1-inch/2.5 cm pieces) green beans
3 tbsp (50 mL) lemon juice
2 tbsp (25 mL) chopped fresh parsley
Preparation:
Sprinkle veal with salt and pepper. In large shallow Dutch oven, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown veal, in batches. Remove to plate. Drain off any fat in pan.
Add remaining oil to pan; cook onions, garlic, thyme and oregano over medium heat, stirring occasionally, until softened, about 3 minutes.
Sprinkle with 2 tbsp (25 mL) of the flour; stir to coat. Add wine and chicken stock; bring to boil, stirring and scraping up any brown bits in pan.
Return veal and any accumulated juices to pan. Reduce heat to medium-low; cover and simmer for 45 minutes.
In small bowl, whisk remaining flour with 2 tbsp (25 mL) cold water; stir into stew. Add potatoes and squash; cover and cook for 10 minutes. Add green beans; simmer, covered, until thickened and potatoes are tender, about 10 minutes. Stir in lemon juice. Serve sprinkled with parsley.
Add remaining oil to pan; cook onions, garlic, thyme and oregano over medium heat, stirring occasionally, until softened, about 3 minutes.
Sprinkle with 2 tbsp (25 mL) of the flour; stir to coat. Add wine and chicken stock; bring to boil, stirring and scraping up any brown bits in pan.
Return veal and any accumulated juices to pan. Reduce heat to medium-low; cover and simmer for 45 minutes.
In small bowl, whisk remaining flour with 2 tbsp (25 mL) cold water; stir into stew. Add potatoes and squash; cover and cook for 10 minutes. Add green beans; simmer, covered, until thickened and potatoes are tender, about 10 minutes. Stir in lemon juice. Serve sprinkled with parsley.
Additional Information
- Slow-Cooker Lemon Thyme Veal Stew with Potatoes: Increase stock to 2 cups (500 mL). Follow first 3 paragraphs. Transfer veal and stock mixture to 16-cup (4 L) slow-cooker. Add potatoes and squash. Cover and cook on low until veal is tender, about 8 hours. Add 2 tbsp (25 mL) all-purpose flour to the remaining flour to make 1/4cup (50 mL); mix with 1/3 cup (75 mL) cold water to form paste and stir into slow-cooker. Add beans; cook on high until thickened and beans are tender, 15 to 20 minutes. Stir in lemon juice and parsley.
Variation
Lemon Thyme Veal Stew with Sweet Potatoes: Substitute 2 sweet potatoes for the white potatoes.
Tags:
Source
Canadian Living Magazine: January 2004
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