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Seasonal stew


30 minutes


1 h 40 minutes



Seasonal stew
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60 ml (1/4 cup) flour
Salt and freshly ground pepper, to taste
675 g (1 1/2 lb.) veal stewing cubes
45 ml (3 tbsp.) olive oil
1 onion, chopped
2 garlic cloves, chopped
2 carrots, peeled and cut into pieces
1 celery stalk, cut into pieces
250 ml (1 cup) rutabaga, peeled and cut into pieces

15 ml (1 tbsp.) butter
2 potatoes, cut into quarters
375 ml (1 1/2 cups) beef bouillon
1 large tomato, seeds removed and diced
1 bay leaf
1 small bundle of fresh rosemary or 15 ml (1 tbsp.) dried rosemary
500 ml (2 cups) green beans
Quarter of green cabbage, cut into pieces


  1. Place flour on a plate and season.
  2. Coat veal cubes with flour and set aside.
  3. In a large saucepan, heat olive oil and sauté onion, garlic, carrots, celery and rutabaga. Season and set aside.
  4. In the same sauce-pan, melt butter and brown veal cubes.
  5. Add sautéed veggies and potatoes.
  6. Pour in bouillon and add tomato.
  7. Bring to a boil, add bay leaf and rosemary.
  8. Let simmer for 1 1/2 hours over low heat or in the oven at 180°C (350°F).
  9. Add green beans and cabbage 15 minutes before end of cooking time.

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