Veal Stew à la Québécoise

Ingredients

• 250 g (1/2 lb) fatty salted pork, thickly slice
• 750 g (1 1/2 lb) stewing veal, cubed
• 2 litres (8 cups) water
• 341 mL (1 bottle) Beer
• 1 large onion, quartered
• 15 mL (1 tablespoon) salted herbs
• 500 mL (2 cups) turnip, cut into large cubes
• 8 carrots, halved
• 12 new potatoes
• 1/2 cabbage, quartered
• 500 mL (2 cups) green beans
• 4 cobs of corn, halved
• 125 mL (1/2 cup) fresh savory, finely chopped
• Pepper, to taste

Preparation

1. Brown the salted pork on medium-high for about 5 minutes in a large, deep pan. Add the veal cubes and brown on all sides. Add the water, beer, onion and salted herbs, and bring to a boil. Lower the heat to medium-low. Cover and simmer for 1 hour or until the meat is tender. Add the turnip, carrots and potatoes.
2. Cover and cook for 30 minutes. Add the green beans, cabbage and corn. Cover again and cook for another 15 minutes or until the vegetables are cooked but still firm. Remove from the heat. Add the savory and season with pepper, to taste.