Veal Stew with Carrots, Beans and Turnips

Ingredients

• 500 g veal (veal shank, veal shoulder or veal breast)
• 250 g turnip
• 250 g Potatoes
• 1 bunch young carrots
• 150 g sugar snap peas
• 200 g Green beans
• 100 g frozen peas
• 2 sprigs thyme
• 2 cloves garlic
• 4 tbsp butter
• 1 tbsp Olive Oil
• 1 tbsp flour
• 300 ml meat broth
• 125 ml dry white wine
• 2 Bay leaves
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Peel the carrots and leave a bit of green on them. Peel the turnip and potatoes, cut into equal-sized pieces or use a melon baller to create small balls. Wash the beans, trim ends and cut smaller if needed. Rinse the sugar snap peas. Thaw the peas. Peel and finely chop the garlic.

2. 2.

   Cut the veal into bite‑sized cubes. In a pot, brown the meat in 2 tbsp butter with olive oil on all sides in batches. Remove it. Add the remaining butter to the pot and sauté the vegetables (except peas and sugar snap peas) with garlic and thyme briefly. Return the meat, dust with flour, pour in broth and wine, add bay leaves, season with salt and pepper, cover and simmer for 35‑40 minutes. About 5‑8 minutes before the end, add the sugar snap peas and peas and continue cooking.

3. 3.

   Taste and serve hot.