Lemon Thyme Veal Stew with Potatoes

By The Canadian Living Test Kitchen

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This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	248248 cal
pro	26 g26g pro
total fat	7 g7g total fat
sat. fat	1 g1g sat. fat
carb	20 g20g carb
fibre	2 g2g fibre
chol	95 mg95mg chol
sodium	486 mg486mg sodium
% RDI:	-
calcium	55 calcium
iron	1515 iron
vit A	2929 vit A
vit C	2323 vit C
folate	1717 folate

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.

Ingredients

2 2lb lbstewing veal, cut into 1 inch/2.5 cm pieces
1 tsp salt 1 1tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
2 onions , chopped2 2oniononions, chopped
2 cloves garlic , minced2 2cloves garlic, minced
1/2 tsp dried thyme 1/2 1/2tsp tspdried thyme
1/2 tsp dried oregano 1/2 1/2tsp tspdried oregano
1/4 cup all purpose flour 1/4 1/4cup cupall purpose flour
1 cup white wine 1 1cup cupwhite wine or chicken stock
1 cup chicken stock 1 1cup cupchicken stock
2 2peeled potatoes, cut into 1-inch cubes
2 cups cubed peeled butternut squashes 2 2cups cupscubed peeled butternut squashbutternut squashes
1 1cup cupfresh or frozen green beangreen beans, cut in 1-inch (2.5 cm) pieces
3 tbsp lemon juice 3 3tbsp tbsplemon juice
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped 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.

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.

Source : Canadian Living Magazine: January 2004