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Romano Bean Veal (Or Sirloin) Stew

  • Author: Balkan Lunch Box
  • Prep Time: 10
  • Cook Time: 90 mins
  • Total Time: 1 hour 40 minutes
  • Yield: 6 1x
  • Category: Main Course


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)


  1. In a large pot heat oil over medium.
  2. Add onion, carrots and garlic. Sauté and stir until translucent, about 5-7 minutes.
  3. 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.
  4. Add paprika, tomato paste and sugar, Romano beans and another cup of water. Stir well and cover the pot. Simmer 10 minutes.
  5. 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

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