Veal Stew
Tender cubes of veal simmer with carrots, celery, peas, and garlic in a rich broth, then finished with pearl onions and mushrooms in a creamy béchamel-style sauce for deep, savory flavor. This hearty stew makes a comforting, satisfying meal perfect for cooler evenings or family dinners.
| Serving Size | 6 |
|---|---|
| Prep Time | 30 mins. |
| Cook Time | 1 1/2 hrs. |
Ingredients
- 3 pounds veal cubes
- Water as needed
- 10 cups veal or chicken broth
- 2 cups chopped vegetables (carrots, celery, fresh green peas)
- 2 garlic cloves, peeled
- Sea salt and black pepper to taste
- 4 cups milk
- 1 bag pearl onions
- 1/2 pound mushrooms, sliced
- 1 bouquet garni (thyme, bay leaf, parsley)
- ½ cup butter
- ¼ cup flour
- Sea salt and black pepper to taste
Preparation
- Place the meat in a large saucepan. Cover with cold water. Bring to a boil and blanch for 3 to 4 minutes. Rinse under cold water. Drain.
- Return the meat to the pot. Add the carrots, celery, peas, garlic and broth. Salt and pepper lightly.
- In a saucepan, lightly brown the onions in the butter. Also cook the mushrooms in the butter until the water has evaporated. (Note: To peel pearl onions easily, blanch them in boiling water for 2 to 3 minutes. Rinse them under cold water and peel them).
- To prepare Béchamel Sauce, bring the milk, pearl onions, mushrooms, bouquet garni, salt and pepper to a simmer in a saucepan.
- In a frying pan, create a white roux by cooking the butter with the flour, stirring frequently to keep from browning. Pass the hot milk through a sieve and add it to the white roux. Simmer until rather thick, stirring frequently with a whisk.
- Pour the Béchamel Sauce into the pan containing the veal and vegetables, add the pearl onions and mushrooms, adjust the seasoning as necessary and serve.
Veal Stew
Tender cubes of veal simmer with carrots, celery, peas, and garlic in a rich broth, then finished with pearl onions and mushrooms in a creamy béchamel-style sauce for deep, savory flavor. This hearty stew makes a comforting, satisfying meal perfect for cooler evenings or family dinners.
6
Prep: 30 mins.
Cook: 1 1/2 hrs.
Preparation
- Place the meat in a large saucepan. Cover with cold water. Bring to a boil and blanch for 3 to 4 minutes. Rinse under cold water. Drain.
- Return the meat to the pot. Add the carrots, celery, peas, garlic and broth. Salt and pepper lightly.
- In a saucepan, lightly brown the onions in the butter. Also cook the mushrooms in the butter until the water has evaporated. (Note: To peel pearl onions easily, blanch them in boiling water for 2 to 3 minutes. Rinse them under cold water and peel them).
- To prepare Béchamel Sauce, bring the milk, pearl onions, mushrooms, bouquet garni, salt and pepper to a simmer in a saucepan.
- In a frying pan, create a white roux by cooking the butter with the flour, stirring frequently to keep from browning. Pass the hot milk through a sieve and add it to the white roux. Simmer until rather thick, stirring frequently with a whisk.
- Pour the Béchamel Sauce into the pan containing the veal and vegetables, add the pearl onions and mushrooms, adjust the seasoning as necessary and serve.
Ingredients
- 3 pounds veal cubes
- Water as needed
- 10 cups veal or chicken broth
- 2 cups chopped vegetables (carrots, celery, fresh green peas)
- 2 garlic cloves, peeled
- Sea salt and black pepper to taste
- 4 cups milk
- 1 bag pearl onions
- 1/2 pound mushrooms, sliced
- 1 bouquet garni (thyme, bay leaf, parsley)
- ½ cup butter
- ¼ cup flour
- Sea salt and black pepper to taste
