Romano Bean Stew With Veal (Boranija)

  • Author: Balkan Lunch Box
  • Prep Time: 5 mins
  • Cook Time: 100 mins
  • Total Time: 1 hour 45 mins
  • Yield: 6 1x
  • Category: Main Course



  • 10 tablespoons oil
  • 3 white onions (small)
  • 3 carrots (large)
  • 3 garlic cloves
  • 1 pound veal
  • 1 bay leaf
  • 1 tablespoon seasoning salt
  • 1 tablespoon paprika
  • 1/2 teaspoon pepper
  • 2/3 pound potatoes
  • 2 pounds Romano beans


  1. Place 10 tablespoons of oil in a deep pot and warm up on medium. Dice onions and carrots, mince garlic and add to the pot. Bring temperature down to low and simmer, stirring occasionally.
  2. Dice veal, add to the pot, and continue simmering on low for 15-20 minutes. Stir occasionally. (Add water if necessary to prevent burning, but only a tablespoon or two at a time as you really want the present ingredients to combine and ‘sweat out’ all their flavor.)
  3. Add seasonings into the pot and simmer another 5 minutes.
  4. Cut the ends off of each bean and discard, and then proceed to cut each bean into three or four parts. Add beans to the stew. Peel and dice potatoes and also add to the stew. Add one cup of water and stir everything well. Simmer for 10 minutes on medium.
  5. Add two and a half cups of water, bring the temperature down to low again, and let the stew cook for another hour.

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