Grain Fed veal, Milk Fed Veal
Stewing Veal
25 min Preparation
1h30 Cooking
4 Portions


  • 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


  1. In a large pot over medium-high heat, brown the meat in batches, season with salt and pepper and set aside on a plate.
  2. 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.
  3. 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.
  4. 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.