Veal and fall vegetable stew

Veal and fall vegetable stew

Ingredients

  • 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

Preparation

  1. Brown the veal in the oil.
  2. Add the onion and garlic and cook for about 3 to 4 minutes.
  3. Add the vegetables and cook for another 4 minutes.
  4. Add the chicken broth, tomatoes and herbs.
  5. Stew until the vegetables and the veal are tender, about 45 minutes.
  6. Season to taste with salt and pepper.
Preparation
20 minutes
Cooking
55 minutes
Servings
4 portions
Category
Main dishes
Recipe by
Nicole Anne Gagnon