Cassoulet "Lite" with Veal


  • 750 g (1 1/2 lb) Quebec Veal blade roast,
    boned (1 kg / 2.2 lb before boning)
  • 2 cloves garlic, quartered
  • 30 ml (2 tbsp) olive oil
  • 1 large onion, peeled and stuck with 4 whole cloves
  • 1 large sprig fresh thyme
  • 1 L (4 cups) chicken broth reduced sodium
  • 15 ml (1 tbsp) paprika
  • 30 ml (2 tbsp) tomato paste
  • 4 cloves garlic, crushed
  • 2 carrots, sliced
  • 1/2 green cabbage, in thick strips
  • 500 ml (2 cups) green beans, trimmed
  • 1 can (540 ml / 19 oz) white beans, rinsed and drained
  • 1 red pepper, diced
  • 15 ml (1 tbsp) fresh thyme leaves
  • Salt and pepper to taste



  1. Cut 8 deep slits in the meat and insert a quarter-clove of garlic in each slit. In a large soup pot or Dutch oven, heat the oil over high heat.
  2. Brown the roast for 5 minutes or until golden. Add the onion, thyme sprig and chicken stock. Bring to a boil and cover.
  3. Reduce heat to low. Simmer for 2 hours or until the meat breaks apart with a fork. Remove the thyme and the onion. Break the meat into large chunks.
  4. Add the paprika, tomato paste and crushed garlic to the pot. Stir to combine. Add the carrots, cabbage, green beans, white beans and red pepper. Bring to a boil.
  5. Cover and simmer for 20 minutes, or until the vegetables are cooked. Add the thyme leaves and salt and pepper to taste.


Accompaniment: serve with spinach salad and whole wheat bread.