Veal & Butternut Squash Stew
rich in flavor and packed with goodness, its comfort food at its best
Equipment
- heavy soup pot or dutch oven
Ingredients
- 1 1/2 pounds veal chuck
- 1 beef soup bone
- 1 can cannallini beans drained and rinsed
- 2 cups butternut squash cut in one inch cubes
- 4 cloves garlic minced
- 1 cup onion diced
- 1 cup celery diced
- 1 cup carrot diced
- 1 cup red wine
- 4 cups water
- 28 once can tomatoe sauce
- 2 tbsp dijon
- 1/4 cup flour
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 2 tbsp celery flakes
Instructions
- cut veal into bite-size pieces and make sure to save the bone
- toss the veal in flour
- on medium-high heat, place one tablespoon of olive oil in your dutch oven or soup pot
- brown your veal and remove
- add one tablespoon oil to the pot and cook the onions, celery, and carrots
- add the garlic and cook for one minute
- add the flour and stir for one minute
- slowly add the wine, stirring and scraping for 2 minutes
- add the water or stock if you do not have a soup bone
- add the mustard, Worcestershire, and spices and mix well
- stir in the beans and squash
- add the veal bone and soup bone
- add a few cranks of pepper and a pinch of salt and stir well
- bring to a boil
- place the lid on cook in a 350-degree oven for 2 1/2 hours
- if you cook on the stovetop, bring to a boil and simmer on low heat for 2 1/2 hours
Nutrition
Calories: 368kcalCarbohydrates: 30gProtein: 36gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 128mgSodium: 344mgPotassium: 1236mgFiber: 5gSugar: 7gVitamin A: 13011IUVitamin C: 24mgCalcium: 161mgIron: 5mg
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