Veal, Vegetable and Bean Stew

Serves 4-6


1 ½ lb veal stew meat, cut into large chunks
¼ C good olive oil, divided (Olive Crate is my choice!)
½ t coriander powder divided
½ t paprika
¼ t fennel salt
¼ t dried oregano (Olive Crate is also my choice!)
1-2 t sea salt, divided
1 t white pepper, divided
3 medium stalks celery sliced
3 small carrots, sliced
¼ medium sized sweet onion diced
4 large garlic cloves, sliced
2 ½ C water
1 beef bouillon cube
1 can kidney beans with liquid
1 can white cannelloni beans with liquid
4 T catsup
Fresh thyme and flat leaf parsley
1 T flour
1 C finely grated parmigiana reggiano cheese


  • Toss veal chunks in a bowl with 2 T oil, ¼ t coriander powder, ¼ t fennel salt, white pepper, paprika, oregano, 1 t salt. Heat another T or so of the olive oil in a large Dutch oven. Sear the veal mixture in the pan until slightly caramelized but not cooked all the way through. Add the onion and toss to soften the onion for a minute or so. Add the garlic and toss in the heat for about 30 second. Add the vegetables and stir and cook for about 2 minutes. Add the two cans of beans, the water, and stir until bubbling. Add the beef bouillon cube, and the remaining spices, then stir to break up cube. Nest fresh sprigs of thyme on top, cover and simmer for an hour on low (make sure it is still just simmering and bubbling slightly.)
  • After the hour, remove lid and bring heat up to medium low for a better simmering boil. Mix the flour with about ¼ C water and mix to combine. Then slowly drizzle in the flour mixture and stir until the stew thickens a bit. You don’t want gravy consistency, but you do want a tighter broth. Serve with grated parmesan cheese and top with chopped parsley.

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