Creamy Veal Stew
This cozy recipe for veal stew is perfect for those colder fall and winter days.
Ingredients
- 2.2 lb (1 kg) veal shoulder, cubed
- 3 tbsp (45 ml) olive oil
- 2 shallots, chopped
- 2 garlic cloves, thinly sliced
- 1/2 cup (125 ml) white wine
- 3 cups (750 ml) chicken broth
- 1 bay leaf
- 4 tsp cornstarch
- 1 cup (250 ml) 18% cream
- 3 red potatoes, unpeeled and cubed
- 3 carrots, peeled and cut into half-moons 1/4 inch (1/2 cm) thick
- 2 white turnips, peeled and cut into 1/2-inch (1 cm) wedges
Instructions
- In a large pot or Dutch oven over medium-high heat, brown half of the meat at a time in the oil. Season with salt and pepper. Set aside on a plate.
- In the same pot, brown the shallots and garlic. Deglaze with the wine and let reduce by half. Add the broth, bay leaf and meat. Bring to a boil. Cover and let simmer over medium-low heat for 1 hour. Adjust the seasoning.
- In a bowl, dissolve the cornstarch in the cream. Add the cream mixture and vegetables to the pot. Bring to a boil. Cook over medium-low heat, uncovered, for 25 minutes or until the meat and vegetables are tender, stirring occasionally.
This cozy recipe for veal stew is perfect for those colder fall and winter days.