My Favourite One-Pot Spring Vegetables Stew

Carne_acabada_na_panela_main
Course Soups and Stews

Ingredients in this Recipe

  • 1 celery stalk cut in small pieces for brunoise
  • 1 medium carrot cut in very small cubes for brunoise
  • 1/3 cup white wine
  • 10 small pearl onions peeled and left whole
  • 15 ounces baby carrots or young carrots cut in half then 2 lengthwise
  • 15 ounces young peas
  • 2 medium leeks, just the white part, sliced medium thin
  • 2 medium new onions diced finely for brunoise
  • 2 young turnips, peeled and cut in medium size pieces
  • 2.5 pounds young veal or beef, cut in 2 inch cubes
  • 3 cups vegetable stock hot
  • 3 tablespoons butter
  • 3 tablespoons Extra Virgin Olive Oil
  • 4 garlic cloves, minced finely for brunoise (remove inner green part)
  • 4 sprigs fresh parsley with stalk
  • 6 to 8 medium Russet potatoes peeled and cut in medium size cubes
  • salt

Recipe Preparation

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