Ingredients
1.5 kg (3 lb) grain-fed veal cubes
1 litre (4 cups) beef or chicken broth
1 green pepper cut in pieces
2 tomatoes, peeled, seeded and crushed
2 turnips, quartered
2 yellow potatoes (Yukon Gold), quartered
2 carrots, cut in pieces
1 small Spanish onion, chopped
1 celery stalk, cut in cubes
2 zucchinis, cut in cubes
5 ml (1 tsp) paprika
1 pinch cayenne pepper
2.5 ml (1/2 tsp) saffron
canola oil
salt and pepper to taste
Preparation
In a deep pot, brown the grain-fed veal and the onion in oil. Add tomatoes, green pepper, paprika, saffron, cayenne pepper, salt and pepper.
Add broth, cover and let cook for 1 hour over low heat.
Add the vegetables, except the zucchini, and continue cooking for 20 minutes.
Add the zucchini and cook another 15 minutes.
Arrange the meat and vegetables on a serving plate. Reduce sauce for approx. 10 minutes, then pour over food and serve with couscous.
(Recipe contributed by André-Paul Moreau, reputed chef and ardent ambassador of the regional products of Quebec)
