ALL-IN-ONE VEAL BOURGUIGNON
Grain Fed veal, Milk Fed Veal
Stewing Veal
25 min
Preparation
2h
Cooking
4
Portions
Ingredients
- One package of Fontaine Family stewing veal cubes
- 30 mL (2 tbsp.) vegetable oil
- 15 mL (1 tbsp.) butter
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 1 (227-g tray) of button mushrooms, sliced
- 2 medium carrots, thickly sliced, angled
- 2 stalks celery, thickly sliced, angled
- 1 L (4 cups) beef broth
- 500 mL (2 cups) red wine
- 125 mL (1/2 cup) tomato paste
- 12 pearl onions, peeled
- Salt and pepper to taste
- 2 bay leaves
- 250 g (1/2 lb.) egg tagliatelle
- 45 mL (4 tbsp.) chopped parsley
Preparation
- Preheat oven to 200°C (400°F).
- In a large casserole dish (or large ovenproof pan), heat oil and butter over high heat. Sear the veal cubes on all sides.
- Add onion, garlic, mushrooms, carrots and celery stalks.
- Pour in broth, wine, tomato paste and pearl onions.
- Add salt and pepper to taste. Mix well.
- Cover and cook in the oven for 2 hours.
- Add tagliatelle and mix. Cover and continue cooking for 10 to 15 minutes or until the pasta is al dente. Pasta must be well covered with broth to cook.
- Remove from heat and add fresh parsley.