Braised Veal Breast with Butternut Squash Stew Recipe

Name: Braised Veal Breast with Butternut Squash Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 3 1/2-to 4-pound boneless veal breast, excess fat trimmed; Salt and freshly ground pepper; 10 garlic cloves; 3 large carrots, coarsely chopped; 3 thyme sprigs; 2 large Spanish onions, chopped; 1 quart chicken stock or canned low-sodium broth; 1 cup canned peeled Italian plum tomatoes, drained and chopped; One 2-pound butternut squash halved, peeled, seeded and cut into 1/2-inch dice; 2 tablespoons vegetable oil; One 15-ounce can chickpeas, drained; 1 pound kale, tough stems and ribs removed, leaves coarsely chopped

Servings: persons

One 3 1/2-to 4-pound boneless veal breast, excess fat trimmed
Salt and freshly ground pepper
10 garlic cloves
3 large carrots, coarsely chopped
3 thyme sprigs
2 large Spanish onions, chopped
1 quart chicken stock or canned low-sodium broth
1 cup canned peeled Italian plum tomatoes, drained and chopped
One 2-pound butternut squash halved, peeled, seeded and cut into 1/2-inch dice
2 tablespoons vegetable oil
One 15-ounce can chickpeas, drained
1 pound kale, tough stems and ribs removed, leaves coarsely chopped

1
Preheat the broiler.
2
Set the veal breast on a baking sheet and season with salt and pepper.
3
Broil 4 inches from the heat for about 4 minutes per side, or until well browned.
4
Reduce the oven temperature to 300.
5
Transfer the veal to a large enameled cast-iron casserole.
6
Add the garlic, carrots, thyme, onions, stock and tomatoes and season with salt and pepper.
7
Cover and braise for 3 hours, or until the meat is very tender.
8
Transfer the veal to a large, shallow baking dish and cover with foil; reserve the braising liquid.
9
Raise the oven temperature to 450.
10
Spread the squash on a large rimmed baking sheet, drizzle with the oil and season with salt and pepper.
11
Roast the squash for 15 minutes, or until lightly browned and just tender.
12
Meanwhile, add the chickpeas to the braising liquid and bring to a boil.
13
Cover and simmer over low heat for 5 minutes.
14
Add the kale and simmer until crisp-tender, about 3 minutes.
15
Gently stir in the squash and simmer for 1 minute longer.
16
Remove the thyme sprigs and season with salt and pepper.
17
Reheat the veal in the oven if necessary and transfer to a cutting board, then carve across the grain into 1/2-inch-thick slices.
18
Arrange the veal on a large deep platter, top with the vegetable stew and serve.

673

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: One 3 1/2-to 4-pound boneless veal breast, excess fat trimmed, Salt and freshly ground pepper, 10 garlic cloves, 3 large carrots, coarsely chopped, and more.

Yes, Braised Veal Breast with Butternut Squash Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Veal Breast with Butternut Squash Stew

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