Name: Veal stew with broad beans
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 350g cubed veal; 1 Tbsp cornflour; 2 Tbsp olive oil; ½ cup dry white wine; 1 cup chicken stock; 1 lemon, juiced then thinly sliced; 2 Tbsp chopped sage; 1 Tbsp capers; 200g broad beans; 2 Tbsp chopped flat parsley

Veal stew with broad beans

20 May 2021

by Dinna

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

I had some diced veal in the freezer so I thought I’d make something similar to veal piccata which I love. So I created this veal stew with broad beans, which was just as tasty! I served it with gnocchi, but pasta, rice or polenta would be suitable too.

Ingredients

350g cubed veal
1 Tbsp cornflour
2 Tbsp olive oil
½ cup dry white wine
1 cup chicken stock
1 lemon, juiced then thinly sliced
2 Tbsp chopped sage
1 Tbsp capers
200g broad beans
2 Tbsp chopped flat parsley

Instructions

Put the veal cubes in a bowl, season with salt and pepper then coat them with half of the cornflour.
Heat half of the oi and brown the veal all over then place them on a plate.
Heat the remaining olive oil, then add the wine and lemon juice and reduce it by half.
Add the stock and lemon slices and bring to a boil. Cook for 5 minutes until it reduces, then add the beans and capers. Cook for another 3-5 minutes, then take a spoonful of the liquid into a small bowl, and mix it with the corn flour.
Stir this paste into the stew, then let the sauce thicken.
Put the meat back, add the sage and cook for 3 minutes under cover.
Serve with the chopped parsley scattered on top.

https://cooktogether.com/?recipe=veal-stew-with-broad-beans

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