Our Veal and Green Bean Stew is the ultimate comfort food, packed with tender veal, crisp vegetables, and a rich, savory broth. Perfect for a chilly evening or special occasion, this hearty stew is sure to impress your loved ones. So go ahead, give it a try, and indulge in its warm embrace!
Veal and Green Bean Stew Recipe
- Large pot
- Dutch oven or Instant Pot
- Wooden spoon
- Cutting board
- Measuring cups and spoons
- Colander or slotted spoon
- 1 lb veal stew meat
- 2 medium onions chopped
- 3 cloves garlic minced
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 1 cup green beans trimmed
- 1/2 cup all-purpose flour
- 2 tbsp butter
- 2 cups beef broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh thyme chopped (optional)
Step 1: Preparation (20 minutes)
- Cut the veal into bite-sized pieces and season with salt and pepper.
- Heat the butter in a large pot over medium heat. Add the veal and browned until golden, about 5 minutes. Remove the veal from the pot and set aside.
- Add the onion, carrot, and celery to the pot and sauté until softened, about 5 minutes.
- Add the garlic and sauté for another minute.
Step 2: Cooking the Stew (45 minutes)
- Add the flour to the pot and stir to combine with the vegetables and butter. Cook for 1-2 minutes.
- Gradually add the beef broth, bringing the mixture to a boil. Reduce the heat to low and simmer for 10 minutes.
- Add the green beans to the pot and continue to simmer for another 30 minutes, or until the veal and green beans are tender.
- Season the stew with salt and pepper to taste.
Step 3: Serving
- Serve hot, garnished with chopped fresh herbs if desired.
- Enjoy your delicious Veal and Green Bean Stew!
* For a quicker cooking method, use an Instant Pot instead of a Dutch oven (about 20 min less time).
* Add some diced potatoes or pasta for added heft and fiber.
* Garnish with chopped herbs or a sprinkle of Parmesan cheese for extra flavor and presentation.
Can I use pork or beef instead of veal?
Absolutely! Any lean cut of meat will work well in this recipe.
Do I need to brown the veal before adding the liquid?
Browning the veal is optional, but it adds depth of flavor and helps create a nice fond in the bottom of the pot.