Step into spring with the Romano bean stew with veal, an excellent alternative to the heavier goulash and other winter stews.
- 3–4 ounces oil
- 1 onion (large, minced)
- 1–2 carrots (large, peeled, diced)
- 2 garlic cloves (minced)
- Salt to taste
- Pepper to taste
- 1 tablespoon celery
- 1 pound veal (or sirloin, diced)
- 1 tablespoon paprika
- 1 tablespoon tomato paste
- 1/2 teaspoon sugar
- 2 pounds Romano beans (ends cut off, quartered)
- 1–2 pounds potatoes (peeled, diced)
- 1 bay leaf
- 3–5 cups warm water (or beef broth)*
- (Optional) 1-2 tablespoons parsley (fresh, minced)
- In a large pot heat oil over medium.
- Add onion, carrots and garlic. Sauté and stir until translucent, about 5-7 minutes.
- Add salt, pepper, celery and stir the seasonings in. Add veal and brown meat for about 10-12 minutes, occasionally stirring. Add a cup of water (or broth) while browning the meat.
- Add paprika, tomato paste and sugar, Romano beans and another cup of water. Stir well and cover the pot. Simmer 10 minutes.
- Add potatoes, bay leaf and the last 1-2 cups of water. Bring the temperature down to low, cover the pot 2/3 of the way, and let the stew cook for another hour. (Optional) Garnish with parsley. Serve warm.
*Add water throughout cooking. Adjust volume based on desired thickness: 3 cups for thicker stew, 4-5 for thinner.
- Calories: 451
- Sugar: 5g
- Sodium: 711mg
- Fat: 24.9g
- Saturated Fat: 4.8g
- Carbohydrates: 34.2g
- Fiber: 6.5g
- Protein: 22.4g
- Cholesterol: 78mg
Keywords: veal stew, romano veal soup, romano stew, romano bean and veal stew, veal stew, sirloin soup, sirloin stew