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Romano Bean Veal (Or Sirloin) Stew

Step into spring with the Romano bean stew with veal, an excellent alternative to the heavier goulash and other winter stews.
5 from 2 votes
Prep Time 10 mins
Cook Time 1 hr 30 mins
Course Main Course
Servings 6
Calories 451 kcal


  • 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
  • ½ 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 ⅔ 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.


Sodium: 711mgSugar: 5gFiber: 6.5gCholesterol: 78mgCalories: 451kcalSaturated Fat: 4.8gFat: 24.9gProtein: 22.4gCarbohydrates: 34.2g
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