Veal Stew
Servings:
6
6
Prep Time:
30 mins.
30 mins.
Cook Time:
1 1/2 hrs.
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.
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