Blueprint for Veal Stew
- 4 pounds veal shoulder cut into 1 inch cubes, patted dry
- 1/4 cup vegetable oil
- 3 tablespoons butter
- 2 carrots, finely cubed
- 1 large onion, thinly sliced
- 1 stalk celery finely minced
- 2 cloves minced garlic
- 1/2 cup dry white wine
- Beef broth or veal stock
- Bouquet garni: parsley, bay leaf and peppercorns
- 1 tablespoon or so of beurre manie, (paste made in equal proportions of butter and flour)
Preheat the oven to 325 degrees.
In an oven proof casserole, heat, until very hot, half of the oil. In small batches brown the veal cubes on all sides. When one batch is done, add more oil if you need to and continue to brown until all the veal is done. Discard the fat in the casserole and replace it with the butter. Add the carrot, onion and celery, cover and simmer 5 minutes or until onions are translucent. Add the white wine and boil down for a minute or until alcohol has evaporated. Return the veal cubes to the casserole with garlic and add just enough broth to barely cover the veal. Bring the liquid to a boil, add the bouquet garni, put a buttered piece of parchment or brown paper on top of the meat, then a lid on the casserole and set in the oven. Cook for 1 1/4 to 1 1/2 hours or until the meat is tender.
Remove casserole from the oven and strain the contents through a sieve and the liquid into another saucepan; discard bouquet garni. Divide solids into 2 batches. Degrease the liquid and boil it down until reduced to 3 cups. Remove 1 1/2 cups of the liquid and add it to half of the meat. Return the other half of the veal to the remaining liquid. Season with salt and pepper. Thicken with beurre manie if you wish. Serve with rice, polenta or potatoes; garnish with parsley