CREAMY VEGETABLE VEAL STEW
Grain Fed veal, Milk Fed Veal
Stewing Veal
25 min
Preparation
1h30
Cooking
4
Portions
Ingredients
- 908 g (2 lbs.) Fontaine Family stewing veal cubes
- Olive oil as needed for cooking
- 3 garlic cloves, thinly sliced
- 2 shallots, thinly sliced
- 1 leek, white part only, thinly sliced
- 125 ml (1/2 cup) white wine
- 750 ml (3 cups) chicken broth
- 2 bay leaves
- 250 ml (1 cup) mushrooms, chopped
- 250 ml (1 cup) red baby potatoes, cut in half
- 250 ml (1 cup) pearl onions
- 3 carrots, peeled and cut ¼ inch thick
- 20 ml (4 tsp) tapioca
- 250 ml (1 cup) 18% cream
Preparation
- In a large pot over medium-high heat, brown the meat in batches, season with salt and pepper and set aside on a plate.
- In the same pot, brown the garlic, shallots and leek. Deglaze with the wine and let reduce by half. Add the broth, bay leaf and meat. Bring to a boil. Add the vegetables and let simmer covered over medium-low heat for 1 hour.
- In a small bowl, dissolve the tapioca in the cream. Add the cream mixture to the pot and cook over medium-low heat uncovered for 25 minutes or until the meat and vegetables are tender, stirring occasionally.
- Adjust the seasoning if necessary, serve and enjoy!
Side dishes
Tips and Tricks
Make sure you have some crusty bread to dip into the delicious creamy sauce.