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Veal Stew With Vegetables 2013-08-06 https://www.metro.ca/userfiles/image/recipes/ragout-veau-legumes-5920.jpg PT30M PT1H45M PT2H15M

Heat oil and half the butter in a thick pot on medium-high heat.Brown half the veal cubes, remove and set aside.Brown the rest of the veal, remove and set aside.Melt the rest of the butter in the pot and brown the vegetables, 4-5 minutes on high heat.Add reserved veal cubes to the vegetables and season. Stir well.Add stock and bring to a boil, scraping the bottom of the pot to get all the tasty stuck-on bits.Lower heat, cover and simmer for 1 hour and 15 minutes or until veal is tender.Prepare the beurre manié by kneading equal amounts of butter and flour together. Stir into the gravy. Adjust seasoning.Add the warm cream immediately before serving. Garnish with chopped fennel.

6 Metro

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2 Tbsp. (30 mL) extra virgin olive oil 4 Tbsp. (60 mL) butter 3 lb (1,4 kg) veal (shoulder, breast, neck), cut in 1 in. (2.5 cm) cubes 3 medium onion, chopped 2 garlic clove, crushed 2 medium carrot, sliced 3 cups (750 mL) mushroom, sliced 1/4 cup (60 mL) fresh parsley chopped 1/4 cup (60 mL) fresh fennel chopped 1 bouquet garni Salt and freshly ground pepper to taste 2 cups (500 mL) chicken broth 3 Tbsp. (45 mL) beurre manié (paste of equal amounts of butter and flour) 1/2 cup (125 mL) 35% cream

Veal Stew With Vegetables

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Gluten-free

servings

0:30

Preparation

1:45

COOKING

2:15

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

2 Tbsp.
(30 mL)
extra virgin olive oil

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1 L

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500 ml SELECTED VARIETIES

BERTOLLI OLIVE OIL

$7.99 ea.

500 ml SELECTED VARIETIES

4 Tbsp.
(60 mL)
butter

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454 g SELECTED VARIETIES

3 lb
(1,4 kg)
veal (shoulder, breast, neck), cut in 1 in. (2.5 cm) cubes

3

medium onion, chopped

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2

garlic clove, crushed

2

medium carrot, sliced

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3 cups
(750 mL)
mushroom, sliced

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227 g, PRODUCT OF ONTARIO or PRODUCT OF U.S.A. OR MEXICO

RAPINI PRODUCT OF U.S.A. BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS OR BROCCOLI CROWNS

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227 g, PRODUCT OF ONTARIO or PRODUCT OF U.S.A. OR MEXICO

RAPINI PRODUCT OF U.S.A. BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS OR BROCCOLI CROWNS

$1.99

227 g, PRODUCT OF ONTARIO or PRODUCT OF U.S.A. OR MEXICO

1/4 cup
(60 mL)
fresh parsley chopped

1/4 cup
(60 mL)
fresh fennel chopped

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1

bouquet garni

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Salt and freshly ground pepper to taste

2 cups
(500 mL)
chicken broth

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3 Tbsp.
(45 mL)
beurre manié (paste of equal amounts of butter and flour)

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1/2 cup
(125 mL)
35% cream

Imprimer ma sélection

Preparation

Heat oil and half the butter in a thick pot on medium-high heat.

Brown half the veal cubes, remove and set aside.

Brown the rest of the veal, remove and set aside.

Melt the rest of the butter in the pot and brown the vegetables, 4-5 minutes on high heat.

Add reserved veal cubes to the vegetables and season. Stir well.

Add stock and bring to a boil, scraping the bottom of the pot to get all the tasty stuck-on bits.

Lower heat, cover and simmer for 1 hour and 15 minutes or until veal is tender.

Prepare the beurre manié by kneading equal amounts of butter and flour together. Stir into the gravy. Adjust seasoning.

Add the warm cream immediately before serving. Garnish with chopped fennel.

Source : Metro

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Gluten-free recipes

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