Lemon Thyme Veal Stew with Potatoes Lemon Thyme Veal Stew with Potatoes

Author: Canadian Living

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



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.

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
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Lemon Thyme Veal Stew with Potatoes