Ingredients for Veal And Green Bean Stew
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Veal And Green Bean Stew? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Veal And Green Bean Stew
- Cut 1 lb veal into 1-inch cubes.
- Place veal cubes in a large pot with 4 cups cold water, 1 tsp salt, and 1 tsp monosodium glutamate.
- Cover and bring to a slow boil over medium heat.
- Reduce heat to low and simmer for 1 hour.
- Meanwhile, wash 1 lb green beans, trim the ends, and cut into 1-inch pieces.
- Add the green beans to the pot with the veal, cover loosely, and cook for 25 minutes, or until the beans are tender.
- While the stew simmers, dissolve 1 beef bouillon cube in 1/2 cup very hot water. Set aside.
- Remove the pot from the heat and carefully drain the stock from the meat and beans, reserving the stock.
- Return the veal and beans to the pot.
- In a small saucepan, melt 2 tbsp butter over medium heat.
- Whisk in 2 tbsp all-purpose flour, 1 tbsp sugar, 1/2 tsp salt, and 1 tsp monosodium glutamate.
- Cook, stirring constantly, until the mixture bubbles and is lightly browned (about 1 minute).
- Remove from heat and gradually whisk in the reserved stock, 1 cup chicken broth, and 1 tbsp white wine vinegar.
- Return the saucepan to medium heat and cook, stirring constantly, until the sauce thickens (about 2-3 minutes).
- Stir in 1 tbsp chopped fresh parsley, 1/2 tsp savory, and 1/4 tsp black pepper.
- Pour the sauce over the veal and green beans in the pot.
- Heat for about 10 minutes, or until the meat is thoroughly heated through. Serve hot, topped with mashed potatoes (optional).
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
23g
Fat
30g
Carbs
4g
