Lemon Thyme Veal Stew With Potatoes Recipe

Name: Lemon Thyme Veal Stew With Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs stewing veal, cut into 1-inch pieces; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 2 tablespoons vegetable oil; 2 onions, chopped; 2 garlic cloves, minced; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/4 cup all-purpose flour; 1 cup dry white wine; 1 cup chicken broth; 2 potatoes, peeled and cut into 1-inch cubes; 2 cups butternut squash, peeled and cut into 1-inch cubes; 1 cup green beans, cut into 2-inch pieces; 3 tablespoons lemon juice; 2 tablespoons fresh parsley, chopped

Servings: persons

2 lbs stewing veal, cut into 1-inch pieces
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 cup all-purpose flour
1 cup dry white wine
1 cup chicken broth
2 potatoes, peeled and cut into 1-inch cubes
2 cups butternut squash, peeled and cut into 1-inch cubes
1 cup green beans, cut into 2-inch pieces
3 tablespoons lemon juice
2 tablespoons fresh parsley, chopped

1
Sprinkle the veal with the salt and pepper.
2
In a large shallow Dutch oven, heat 1 tablespoons of the oil over medium-high heat.
3
Brown the veal in batches.
4
Remove to a plate and drain any fat in the pan.
5
Add the remaining oil to the pan and cook the onions, garlic, thyme and oregano over medium heat, stirring occasionally, until softened, about 3 minutes.
6
Sprinkle with 2 tablespoons of the flour and stir to coat.
7
Add the wine and chicken broth.
8
Bring to a boil, stirring and scraping up any brown bits.
9
Return the veal and any accumulated juices to the pan.
10
Reduce the heat to medium-low, cover and simmer for 45 minutes.
11
Whisk the remaining flour with 2 tablespoons cold water and stir into the stew.
12
Add the potatoes and squash.
13
Cover and cook for 10 minutes.
14
Add the green beans and simmer, covered, until thickened and the vegetables are tender, about 10 minutes.
15
Stir in the lemon juice and parsley.

1166

kcal

Calories

102

Fat

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 16 ingredients. The key ingredients include: 2 lbs stewing veal, cut into 1-inch pieces, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 2 tablespoons vegetable oil, and more.

Yes, Lemon Thyme Veal Stew With Potatoes 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.

Lemon Thyme Veal Stew With Potatoes

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