Veal Stew With Vegetables

Veal Stew With Vegetables
  • 6 servings
  • 0:30 Preparation
  • 1:45 Cooking
  • 2:15 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 4 Tbsp.
    (60 mL)


  • 3 lb
    (1,4 kg)

    veal (shoulder, breast, neck), cut in 1 in. (2.5 cm) cubes

  • 3

    medium onions, chopped

  • 2

    garlic clove, crushed

  • 2

    medium carrots, sliced

  • 3 cups
    (750 mL)

    mushrooms, 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


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

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

Discover your taste profile!

© Société des alcools du Québec, 2007