Lemon Thyme Veal Stew With Potatoes

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 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 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

Recipe

• 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.