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
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!