Veal Vegetable Tajine style

Veal Vegetable Tajine style
  • 6 servings
  • 0:20 Preparation
  • 1:45 Cooking
  • 2:05 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    canola oil

  • 3 1/3 lb
    (1,5 kg)

    grain-fed veal, cubed

  • 1

    small spanish onion, chopped

  • 2

    tomatoes, peeled, seeded and diced

  • 1

    green pepper, cut into chunks

  • 1 tsp.
    (5 mL)


  • 1/2 tsp.
    (2 mL)


  • 1/2 tsp.
    (2 mL)


  • Salt and pepper to taste

  • 4 cups
    (1 L)

    veal stock or chicken broth

  • 2

    white turnips, quartered

  • 2

    yellow potatoes (yukon gold), quartered

  • 2

    carrots, quartered

  • 1

    stalk celery, cubed

  • 2

    zucchini, cubed


In a tajine over high heat, sauté veal and onion in oil. Add tomatoes, green pepper, paprika, saffron, cayenne, salt and pepper.

Lower heat to medium and add broth. Cook, covered, for 1 hour.

Add vegetables, except zucchini, and cook 20 minutes more. Add zucchini and cook another 15 minutes. Remove vegetables and meat and keep warm.

Reduce sauce over medium-high heat for 10 minutes.

To serve, return the meat and vegetables to the tajine and bring it to the table, or lay the meat and vegetables on a bed of couscous in a serving platter and spoon sauce on top.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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