Broad beans are something i would never have eaten prior to living in Spain. Now i can eat a plate of them on their own. But, better still, why not put them in a Spanish casserole? With veal. I have written elsewhere on this site about how veal in Spain is not veal as people know it in some other countries, including the UK. But make no mistake, when ternera is served to you in a restaurant it is veal, and not steak as north Europeans know it. Confused? Don't be. Just make this lovely casserole, open a nice bottle of wine, sit back and enjoy.


1.6 kilos of veal, cut into 2 inch cubes
1 large onion, chopped
1 bay leaf
6 large garlic cloves, unpeeled
3 tablespoons of olive oil
1 teaspoon of paprika
240 mils of fino sherry
100 grams of shelled broad beans
60 mils of chopped fresh flat parsley
Salt and black pepper


Heat 2 tablespoons of oil in a large flameproof casserole. Add half the meat and brown it well on all sides. Transfer to a plate. Brown the rest of the meat and remove from the pan. Add the remaining oil to the pan and cook the onion until soft. Return the meat to the casserole and stir well to mix with the onion. Add the garlic cloves, bay leaf, paprika and sherry. Season with salt and black pepper. Bring to simmer and then cover and cook gently for 30-40 minutes. Add the broad beans to the casserole about 10 minutes before the end of the cooking time. Check the seasoning and stir in the chopped parsely just before serving.