Veal with Lima Beans
This chicken builds veal shoulder, cut in 4 cm cubes, diced tomatoes and lima beans into a fuss-free meal you can have ready in about 70 minutes. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and large pot. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Pat the veal cubes dry with paper towel and season them all over with salt and pepper. Melt the butter in a heavy pot or Dutch oven over medium-high heat.
- Brown the veal in batches without crowding the pot, turning to colour all sides, about 5 minutes per batch, then transfer the meat to a plate.
- Lower the heat to medium, add the chopped onion to the same pot and cook for 5 to 6 minutes until softened, then stir in the garlic and cook for another minute until fragrant.
- Sprinkle in the flour and stir for one minute, then return the veal with any juices and add the diced tomatoes, stock and bay leaf, scraping up any browned bits from the bottom.
- Bring to a gentle simmer, cover, and cook over low heat for about 1 hour, stirring occasionally, until the veal is fork-tender.
- Stir in the lima beans and continue to simmer uncovered for 20 to 25 minutes, until the beans are tender and the sauce has thickened. If using frozen beans, add them in the last 12 to 15 minutes.
- Taste and adjust the seasoning with salt and pepper, discard the bay leaf, and ensure the veal is fully cooked, fork-tender and has reached at least 74 C (165 F). Scatter with parsley and serve hot.
You'll use: Oven Β· Large pot Β· Saucepan
Ingredient substitutions
- Butter
- olive oil (ΒΎ the amount) Β· coconut oil Β· margarine
Tips & common questions
How long does Veal with Lima Beans take to make?
About 70 minutes from start to finish β an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (ΒΎ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Veal with Lima Beans is an original recipe developed in-house by Consomee. Photo: GHoldmenu.jpg (Public domain) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.