Veal and bean casserole

Recipe from: 6/1/1998 12:00:00 AM
Ingredients 17
Servings 6
Time 20 minutes

Ingredients

  • 45
    ml
    olive oil
  • 1
    kg
    veal shin
  • 1
    large onion, coarsely chopped
  • 1
    medium butternut, peeled and cubed
  • 2
    parsnips, peeled and chopped
  • 2
    leeks, sliced
  • 500
    ml
    chicken stock
  • 300
    ml
    dry white wine
  • 30
    ml
    tomato paste
  • 4
    sprigs fresh thyme
  • 4
    sprigs fresh parsley
  • 2
    bay leaves
  • 250
    g
    fresh black mushrooms, sliced
  • 4
    cloves garlic, sliced
  • 410
    g
    red kidney beans, drained
  • 500
    ml
    cooked ribbon noodle pasta
  • garlic slices and parsley
 

Method

1 hour 20 minutes
 
Heat 15 ml olive oil in a large saucepan and brown the veal in batches. Place the browned meat into an ovenproof casserole dish. Sauté; the onions, butternut, parsnips and leeks in the remaining oil for two minutes, then add to the casserole dish. Add the wine and stock to the saucepan and stir in the tomato paste, herbs and mushrooms. Bring to the boil, then remove from the heat and add to the casserole dish. Bake in preheated oven of 160 °C for a few minutes until brown. Remove and set aside. When casserole is cooked and the meat is tender, remove from the oven and stir in the beans and noodles. Serve garnished with garlic slices and fresh parsley.
 

Read more on: bake  |  beef
 

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