Autumn veal stew

Total time: 2hr 15m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 378 Kcal, 46g Protein, 26g Carbohydrates, 9g Fat


  • Meat
  • clarified butter for frying
  • 800 g veal ragout WE USED VEAL
  • 1 tsp salt
  • a little pepper
  • 1.5 tbsp white flour
  • Braise
  • 2 garlic clove, pressed
  • 1 red chilli pepper, thinly sliced
  • 1 dl white wine
  • 2 dl meat bouillon
  • 1 bay leaf
  • 500 g squash (e.g. Hokkaido), cut into approx. 2 cm cubes
  • 500 g waxy potatoes, cut into approx. 2 cm cubes
  • 500 g Swiss chard, sliced
  • salt and pepper to taste
  • 3 tbsp flat-leaf parsley, finely chopped
  • Utensils
  • For a lidded casserole dish

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  • Meat

    Heat the clarified butter in the casserole dish. Season the meat, dust with flour and brown in batches for approx. 3 mins. each batch. Remove from the pan and set to one side.
  • Braise

    In the same pan, sauté the garlic and chilli pepper, pour in the wine, bring to the boil and allow to reduce almost completely. Pour in the stock and add the bay leaf. Return the meat to the casserole dish. Cover and cook on a low heat for approx. 1 1/4 hrs. Add the potatoes, squash and chard, remove the lid, finish braising for about 30 mins., season. Garnish with parsley.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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