Veal with potatoes and green beans is a hearty and well-balanced meal that combines tender veal with savory potatoes and crisp green beans. This dish can be prepared in one pan for simplicity or in separate steps. Here’s a straightforward recipe to make this delicious meal:
Ingredients
- For the Veal and Vegetables:
- 1.5 lbs (675 g) veal stew meat or veal cutlets, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups baby potatoes or regular potatoes, cut into bite-sized pieces
- 1 cup chicken broth
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon fresh rosemary leaves (or 1 teaspoon dried rosemary)
- Salt and black pepper, to taste
- 2 cups fresh green beans, trimmed and halved
- 1 tablespoon butter (optional, for finishing)
Instructions
-
Prepare the Veal:
- Season the veal chunks with salt and black pepper.
-
Brown the Veal:
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the veal chunks and brown them on all sides, about 4-5 minutes. Remove the veal from the skillet and set aside.
-
Cook the Aromatics:
- In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
-
Cook the Potatoes:
- Add the potato pieces to the skillet and cook, stirring occasionally, for about 5 minutes. This helps to slightly caramelize the potatoes and add extra flavor.
-
Add Broth and Herbs:
- Return the browned veal to the skillet.
- Pour in the chicken broth and add the thyme and rosemary.
- Stir to combine, then bring the mixture to a simmer.
-
Simmer:
- Cover and reduce the heat to low. Simmer for about 20-25 minutes, or until the potatoes are tender and the veal is cooked through.
-
Add Green Beans:
- Add the green beans to the skillet, stirring them into the mixture.
- Continue to cook, uncovered, for an additional 5-7 minutes, or until the green beans are tender but still crisp.
-
Finish and Serve:
- If desired, stir in a tablespoon of butter for added richness and flavor.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Garnish with fresh chopped parsley if desired before serving.
Tips
- Cooking Potatoes: If you’re using larger potatoes, cut them into smaller pieces to ensure they cook evenly with the veal.
- Green Beans: For a bit of extra flavor, you can blanch the green beans in boiling water for 2 minutes before adding them to the skillet. This will help retain their bright green color and crispness.
- Alternative Vegetables: Feel free to substitute or add other vegetables like carrots or bell peppers based on your preferences.
This dish is perfect served on its own or with a side of crusty bread to soak up the delicious sauce. Enjoy your veal with potatoes and green beans!
