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Autumn veal stew
30 m active | 2 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 378
  • Fat about 9g
  • Carbohydrates about 26g
  • Protein about 46g
This is needed
This is needed for 4 people
  • clarified butter for frying
  • 800 g veal ragout WE USED VEAL
  • 1 tsp salt
  • a little pepper
  • 1.5 tbsp white flour
  • 2 garlic clove, pressed
  • 1 red chilli pepper, thinly sliced
  • 1 dl white wine
  • 2 dl meat bouillon
  • 1 bay leaf
  • 500 g squash (e.g. Hokkaido), cut into approx. 2 cm cubes
  • 500 g waxy potatoes, cut into approx. 2 cm cubes
  • 500 g Swiss chard, sliced
  • salt and pepper to taste
  • 3 tbsp flat-leaf parsley, finely chopped
  • For a lidded casserole dish
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And that's how it's done
And that's how it's done
Heat the clarified butter in the casserole dish. Season the meat, dust with flour and brown in batches for approx. 3 mins. each batch. Remove from the pan and set to one side.
In the same pan, sauté the garlic and chilli pepper, pour in the wine, bring to the boil and allow to reduce almost completely. Pour in the stock and add the bay leaf. Return the meat to the casserole dish. Cover and cook on a low heat for approx. 1 1/4 hrs. Add the potatoes, squash and chard, remove the lid, finish braising for about 30 mins., season. Garnish with parsley.