Veal and Green Bean Stew
Warm, hearty, and brimming with rustic flavors, this Veal and Green Bean Stew is the ultimate comfort food for cozy dinners. Tender chunks of veal are seared to perfection and simmered with a colorful medley of green beans, carrots, and potatoes in a rich tomato-based broth infused with paprika, thyme, and a hint of garlic. Slow-cooked to ensure depth of flavor, this one-pot wonder is as nourishing as it is satisfying. Perfect for serving with crusty bread or a side of rice, this stew transforms simple ingredients into a soul-warming dish that's ideal for family meals or entertaining. Ready in just over 90 minutes, it's a delicious way to elevate your weeknight dinner rotation.
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Recipe Information
Ingredients
- 500 grams veal stew meat
- 300 grams green beans, trimmed
- 1 large yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 medium potatoes, peeled and cubed
- 3 large garlic cloves, minced
- 400 grams canned diced tomatoes
- 750 milliliters beef or veal stock
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the veal stew meat with a pinch of salt and pepper. Add the veal to the pot and sear on all sides until browned, about 5–7 minutes. Remove the veal from the pot and set aside.
In the same pot, add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic, diced carrots, and potatoes, and cook for another 2–3 minutes.
Stir in the paprika, dried thyme, and bay leaf, cooking for 1 minute to release the flavors.
Return the seared veal to the pot, then stir in the canned diced tomatoes and beef or veal stock. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let the stew simmer for 60 minutes, stirring occasionally.
After 60 minutes, add the green beans to the pot. Simmer for an additional 20–25 minutes, or until the green beans are tender and the veal is fork-tender.
Season the stew with additional salt and pepper to taste, if needed.
Remove the bay leaf and discard it. Ladle the stew into bowls and garnish with fresh parsley.
Serve warm with crusty bread or over rice, if desired.
Nutrition Facts
Calories |
1845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.9 g | 105% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 3324 mg | 145% | |
| Total Carbohydrate | 144.1 g | 52% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 37.8 g | ||
| Protein | 138.9 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 5644 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
