Veal and Apple Stew
Grain Fed veal
Stewing Veal
20 min
Preparation
1h15
Cooking
4
Portions
Ingredients
- 90 ml (6 tbsp.) olive oil
- 1 large onion, chopped
- 2 packages of Famille Fontaine Grain-Fed Stewing Veal
- 30 ml (2 tbsp.) flour
- 500 ml (2 cups) chicken broth
- 250 ml (1 cup) unfiltered, unsweetened apple cider
- 1 bay leaf
- 15 ml (1 tbsp.) fresh thyme
- 45 ml (3 tbsp.) tomato paste
- 250 ml (1 cup) sliced carrots
- 2 apples, cored and sliced
- 125 ml (1/2 cup) heavy cream
- salt and pepper to taste
- chopped fresh parsley, for garnish
Preparation
- Heat 2 tbsp of olive oil in large skillet. Sauté onion until tender, about 3-4 minutes. Transfer to a Dutch oven. Add another 2 tbsp of olive oil to your skillet and brown the veal over medium heat, working in batches. Add to Dutch oven.
- Lower heat under skillet and add 2 more tbsp of olive oil. Sprinkle in the flour, stirring to make a paste while scraping up the brown bits from the pan. Add chicken broth, apple cider, bay leaf, thyme and tomato paste; stir until the sauce is thickened and glossy, about 5 minutes.
- Pour sauce over the veal in the Dutch oven, stir and season with salt and pepper. Cover and simmer for one hour over low-medium heat, stirring occasionally. Uncover and add carrots and chopped apple; continue to simmer, uncovered, for an additional hour. Turn off the heat and stir in cream and parsley. Enjoy!