Name: Veal Casserole with Broad Beans
Yield: Serves six
Cuisine: Spanish
Ingredients: 5 ml/1 tsp paprika; 45 ml/3 tbsp olive oil; 1.3-1.6 kg/3-3½ lb veal, cut into 5cm/2in cubes; 240 ml/8 fl oz/1 cup fino sherry; 100 g/4 oz/scant 1 cup shelled, skinned broad (fava) beans; 60 ml/4 tbsp chopped fresh flat leaf parsley; salt and ground black pepper; 1 bay leaf; 6 large garlic cloves, unpeeled; 1 large onion, chopped

Preparation info

Serves
six

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

This delicate stew, flavoured with sherry and plenty of garlic, is a spring dish made with new vegetables - menestra de ternera. For a delicious flavour be sure to add plenty of parsley just before serving. Lamb is equally good cooked in this way.

Ingredients

45 ml/3 tbsp olive oil
1.3-1.6 kg/3-3½

Method

Heat 30 ml/2 tbsp oil in a large flameproof casserole. Add half the meat and brown well on all sides. Transfer to a plate. Brown the rest of the meat and remove from the pan.