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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: January 2004
MethodSprinkle 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.
Nutritional facts Per each of 8 servings: about
- Sodium 486 mg
- Protein 26 g
- Calories 248.0
- Total fat 7 g
- Cholesterol 95 mg
- Saturated fat 1 g
- Total carbohydrate 20 g
- Iron 15.0
- Folate 17.0
- Calcium 5.0
- Vitamin A 29.0
- Vitamin C 23.0