Veal Bourguignon
Veal Bourguignon
Ingredients
- 2 1/2 lbs (1.2 kg) stewing veal cubes
- 2 tbsp butter
- 1 onion, thinly sliced
- 2 cups (500 ml) red wine
- 1 1/4 cups (310 ml) veal broth, or 1 can (10 oz/284 ml) condensed beef broth, non diluted
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) corn starch
- 2 tbsp (30 ml) water
- 3 carrots, peeled and sliced into rounds about 1/4-inch (5 mm) thick
- 10 oz (280 g) pearl onions, peeled (see note)
- 9 slices mild pancetta
- 3/4 lb (340 g) portobello mushrooms, sliced into rounds about 3/4-inch (1.5 cm) thick
- 1/4 lb (115 g) white mushrooms, halved
- 2 tbsp butter
- Fresh flat-leaf parsley leaves, to taste
Instructions
- In a saucepan over high heat, brown the cubes of veal, half at a time, in the butter. Set aside on a plate. Season with salt and pepper.
- In the same saucepan over medium heat, soften the onion. Add more butter as needed. Return the meat to the saucepan and deglaze with the wine. Let simmer for 2 minutes over high heat. Add the veal broth and honey. Bring to a boil. Cover and simmer over medium-low heat for 1 hour 15 minutes.
- In a bowl, dissolve the cornstarch in the water and stir into the stew. Add the carrots and pearl onions, cover and continue cooking for about 25 minutes or until the meat and vegetables are tender. Remove the cover and simmer for 10 minutes or until the sauce has thickened slightly. Adjust the seasoning.
Veal Bourguignon