Veal stew with parsnips and carrots

Veal stew with parsnips and carrots

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A recipe with rustic accents that has the advantage of offering forgotten vegetables. To try urgently!


For 4 people

  • 600 g of veal
  • 3 carrots (400 g)
  • 2 parsnips (300 g)
  • 1 onion
  • 1 tablespoon of olive oil
  • 1 branch of rosemary
  • 2 branches of thyme
  • 2 bay leaves
  • 1 tablespoon flour
  • 15 cl of white wine
  • 50 cl of veal stock


Cut the veal into cubes.

Peel and cut the carrots into sticks and the parsnips into slices.

Peel and slice the onion.

In a casserole, fry the vegetables with the oil, rosemary, thyme and bay leaves. Cook for 10 minutes.

Add the meat, the flour and mix.

Add the wine and the veal stock. Add salt and pepper.

Bring to a boil and cook for 1h30 on medium heat, covered.