type="text/javascript" src="//downloads.mailchimp.com/js/signup-forms/popup/unique-methods/embed.js" data-dojo-config="usePlainJson: true, isDebug: false">
About us
Find your market
Become a vendor
Contact us
Find your market
Family Portraits
Kiosques de la relève
Bags and Gift Certificates
Jean-Talon Market Online
About us
- Mission, Vision and Values
- Tous à Table !
- Team
- Board of Directors
- Partners
Contact us
- Become a vendor
- Media
- Questions and inquiries

{"term_id":20539,"name":"Plats principaux","slug":"plats-principaux-2","term_group":0,"term_taxonomy_id":20539,"taxonomy":"cat-recettes","description":"","parent":0,"count":82,"filter":"raw"}

Les Marchés Publics de Montréal

Veal and fall vegetable stew

All recipes |  Main dishes

Veal and fall vegetable stew, Plats principaux
  • Preparation time : 20 minutes
  • Total time : 1h05
  • Ingredients

    Servings: 4

    • 30 ml olive oil
    • 450 g veal cubes
    • 1 onion chopped
    • 2 cloves garlic chopped
    • 4 carrots peeled and cut into chunks
    • 4 parsnips peeled and cut into chunks
    • 4 potatoes diced
    • 400 ml chicken broth
    • 3 red ripe tomatoes, diced
    • Herbs
    • Salt and pepper


    1. 1. Brown the veal in the oil.
    2. 2. Add the onion and garlic and cook for about 3 to 4 minutes.
    3. 3. Add the vegetables and cook for another 4 minutes.
    4. 4. Add the chicken broth, tomatoes and herbs.
    5. 5. Stew until the vegetables and the veal are tender, about 45 minutes.
    6. 6. Season to taste with salt and pepper.

    Share this recipe


    Infolettre Marchés Publics de Montréal

    Sign up to receive the latest news!

    We will not sell, lease or exchange your personal data to,
    or share your personal data with, any third party.