Stew with Veal and Vegetables in French Style

Ingredients

• 1 kg veal (e.g., shoulder)
• 2 onions
• 250 g baby carrots
• 400 g turnips
• 3 tbsp olive oil
• Salt
• pepper (ground)
• 250 ml dry white wine
• 250 ml meat broth
• 6 Spring Onions
• Lemon juice

Instructions

1. 1.

   Wash the meat, pat dry and cut into cubes. Peel and cube the onions. Peel and trim the carrots. Peel the turnips and cut into strips. Brown the meat in a pot with hot oil all around. Add the onions, cook 1-2 minutes, then add the remaining vegetables, season with salt and pepper, deglaze with wine and a splash of broth. Simmer gently for about 45 minutes, stirring occasionally; add more broth if needed. Wash, trim and slice or ring the spring onions. Add them to the pot after the simmering time and cook another ~15 minutes.

2. 2.

   Season with lemon juice, salt and pepper and serve.