Veal Casserole with Broad Beans

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

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

Europe
Spain
Stew
Spring
Gluten-free
Mediterranean

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.

Ingredients

Method

Photos