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RECIPES:
MAIN
DISHES- VEAL AND LAMB:
French Veal Stew
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French
Veal Stew |
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Make ahead and
it's ready when you are...
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2
lbs |
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boneless veal, cut into bite-size pieces |
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2
whole |
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black peppercorns |
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2
small |
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garlic cloves, minced |
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3
sprigs |
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fresh parsley |
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¼
tsp |
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dried thyme |
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1
bay |
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leaf |
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1
medium |
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onion, finely chopped |
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½
cup |
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dry
white wine |
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2
cups |
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beef
broth |
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10
small |
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whole onions, peeled (1½" diameter) |
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1
cup |
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heavy whipping cream |
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salt
to taste |
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1 |
Combine the
veal, peppercorns, garlic, parsley, thyme, bay
leaf and chopped onion in a 4 quart Dutch oven.
Cover and cook over medium heat for 30 minutes,
stirring occasionally. Do not brown the veal.
Stir in wine and broth. Cover and simmer over
low heat for 30 minutes. Add the small whole
onions and simmer for 30 minutes, or until veal
is very tender. Remove veal and whole onions and
set aside. Remove and discard parsley and bay
leaf. |
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2 |
Add cream to
Dutch oven and bring to a boil. Boil rapidly for
8-10 minutes or until sauce thickens. Return the
veal, whole onions and any juices to the Dutch
oven and heat through. Season with salt. Serve
over rice. |
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Servings: 6
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Recipe Source |
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Las Vegas- Glitter to Gourmet, Recipes
from The Junior League of Las Vegas |
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