This French Veal Stew is a beautifully delicate dish but must be prepared using white veal. A side of plain white rice or home made spaetzle with a simple salad of greens completes the meal.
|Degree of Difficulty|
- 2 lbs white veal 1" cubes
- 1 small Spanish onion
- 1-2 small carrot peeled and cut into 1" inch lengths
- 3 tbspn unsalted butter
- 1 tbspn olive oil
- 1/2 tsp white pepper
- 10-12 sprigs fresh thyme leaves only or 1 tb of dried thyme
- 2 bay leaf
- 1 cup white wine
- 1 cup chicken stock
- 1 lemon juice of 1/2 lemon
- 2 tbspn all-purpose flour
- 1/4 cup water
- 1/2 cup heavy cream
- kosher salt to taste
- 1 recipe Spaetzle
- Gather ingredients before starting recipe.
- Finely dice small Spanish onion and peel and cut carrots into 1 inch pieces.
- Melt butter over medium heat in a large sauté pan, add one table spoon of oil, chopped onions, thyme, bay leaves and white pepper.
- Cover onions with lid and cook until onions are soft, about 3-4 minutes.
- Add veal and carrots to onions and season with kosher salt.
- Cook veal over medium high heat until the veal loses its pink color and juices have developed, 6-8 minutes. Do not brown the veal.
- Add 1 cup of wine and bring to a boil. There should be enough liquid in the pan to just barely cover the veal. Add chicken stock if needed, cover with a lid and simmer for 1 to 1.5 hours or until the veal is tender.
- When the veal is tender, mix 2 table spoons of flour with a 1/4 cup of water in a measuring cup; the consistency should be watery. Add the slurry (flour and water) to the veal.
- Bring the mixture to a a fast simmer and gently stir until the sauce thickens. Add lemon juice to the thickened sauce, stir to combine and then remove from heat.
- Add 1/2 cup heavy cream and stir to combine well.