Autumn veal stew

Autumn veal stew

Total: 2 hr 15 Min. | Active: 30 Min.
Nutritional value / people: 378 kcal
, Fat: 9 g
, Carbohydrate: 26 g
, Protein: 46 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


clarified butter for frying
800 g veal ragout WE USED VEAL
1 tsp salt
a little pepper
1 ½ tbsp white flour


2 garlic cloves, pressed
1 red chilli pepper, thinly sliced
1 dl white wine
2 dl meat bouillon
1 bay leaf
500 g waxy potatoes, cut into approx. 2 cm cubes
500 g squash (e.g. Hokkaido), cut into approx. 2 cm cubes
500 g Swiss chard, sliced
salt and pepper to taste
3 tbsp flat-leaf parsley, finely chopped
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For a lidded casserole dish

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.

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