Veal Stew

11 ingredients
7 steps

Ingredients

  • 2 lb. veal, cut in cubes
  • 2 to 3 Tbsp. sweet butter
  • 1 c. or less wine
  • 3/4 c. water
  • 3 tsp. coarsely chopped Italian parsley
  • 2 whole peeled garlic cloves
  • 1 bay leaf
  • salt and pepper to taste
  • 1 1/2 tsp. flour
  • 2 doz. small mushrooms, cleaned
  • 1 doz. pearl onions, peeled

Directions

  1. 1
    In a heavy casserole, brown the veal in the butter.
  2. 2
    Add the wine, water, parsley, garlic, bay leaf and salt and pepper.
  3. 3
    Cover and simmer for two hours.
  4. 4
    Check occasionally and add more wine and water (two parts water to one part wine) as needed.
  5. 5
    After the two hours, mix the flour with a little of cooking liquid, then add it back into the stew.
  6. 6
    Add the mushrooms and the onions and simmer for an additional thirty minutes.
  7. 7
    Serve with thick slices of good, warm, crusty bread and perhaps a salad.

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