Veal and bean casserole

Ideas
6 servings Prep: 20 mins, Cooking: 1 hr 20 mins
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Beef

By Food24 November 03 2009
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Ingredients (17)

45.00 ml fresh chillies — 573
1.00 kg veal — shin
1.00 onion — coarsely chopped
1.00 butternut — medium, peeled and cubed
2.00 parsnips — peeled and chopped
2.00 leeks — sliced
500.00 ml stock — chicken
300.00 ml wine — dry white
30.00 ml tomato paste
4.00 fresh thyme — sprigs
4.00 fresh parsley — sprigs
2.00 bay leaves
250.00 g black mushrooms — sliced
4.00 garlic — cloves, sliced
410.00 g red kidney beans — tinned, drained
500.00 ml pasta — ribbon pasta , cooked
garlic — cloves, sliced and parsley
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Method:

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.



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