A simplified take on the traditional French veal stew. Serve with rice.
2 1/2 pounds boneless veal stew meat, cut into approximately 2-inch pieces
3 tablespoons butter
1 large onion, finely chopped
3 tablespoons all-purpose
1 cup dry white wine
2 (14 1/2 ounce) cans low-salt chicken broth
1/4 teaspoon dried thyme, crumbled
3 medium carrots, cut diagonally into 1-inch
3/4 cup whipping cream
1 (10 ounce) package frozen petite peas, thawed,
Season veal with salt and pepper.
Melt 2 tablespoons butter in heavy large Dutch
oven over medium-high heat. Add veal to Dutch oven in batches and cook until brown,
turning occasionally, about 5 minutes per batch. Transfer veal to plate.
and remaining 2 tablespoon butter to Dutch oven and sauté until onion is tender,
about 3 minutes.
Return veal and any juices on plate to Dutch oven. Sprinkle flour
over veal and stir 2 minutes. Pour in wine and bring to boil. Add chicken broth
and thyme. Reduce heat to medium-low and simmer 25 minutes.
Mix in carrots and continue
simmering until carrots and veal are tender, about 25 minutes.
Add cream and boil
until liquids are reduced to sauce consistency, about 15 minutes.
Stir in peas and
bring to boil.
Season to taste with salt and pepper and serve with rice.
From the kitchen of Martin James – Copenhagen, Denmark.