Recipe by TOOLBELT DIVA
A really tasty, veal stew recipe developed by Dalton Babb. Recipe can be adapted to be cooked in your crockpot. There is nothing like coming home from work on a cold wintery day and opening your door to the wonderful aroma of cooked food -and all you did was put it into the pot. Serve with French or Italian or San Francisco Sour Dough Bread. Suggest wine - a robust beaujolais
Top Review by debsalkin
Way too much butter, way too many pots... sorry I spent $50 on veal stew meat. Would have been better with tarragon, less butter and braised meat... sorry, but I 'm a food snob. Never again.
- 4 lbs stewing veal, cut into bite-size pieces
- 2 large onions, studded with cloves
- 1⁄2 cup chopped carrot, largish pieces
- 2 bay leaves
- 2 sprigs fresh thyme or 1⁄2 teaspoon thyme, to taste
- 24 small white pearl onions, blanched
- 4 sprigs fresh parsley
- 10 bruised peppercorns (to bruise, wrap peppercorns in waxed paper or foil and slap it gently with a kitchen mallet)
- 4 teaspoons salt
- 10 tablespoons sweet butter
- 1⁄2 lb mushroom
- 6 tablespoons flour
- 4 tablespoons fresh lemon juice
- 4 egg yolks
- 2 tablespoons parsley, finely chopped
- 4 teaspoons salt
Directions See How It's Made
- Place veal in large saucepan or pot.
- Add 2 qts boiling water.
- Add onions, carrots, bay leaves, thyme, parsley, peppercorns and salt.
- Cover and cook over low heat until veal is tender (about 1 hour).
- Strain and reserve veal stock.
- While veal is cooking, cook the blanched pearl onions in 4 tbsp butter until tender (about 20 minutes) Wipe mushrooms with a damp paper towel, slice and cook in a small amount of the reserved veal stock- for about 5 minutes.
- Melt remaining 6 tbsp butter in a saucepan and add all of the flour, stirring to make a paste.
- Add 5 cups of the strained, reserved veal stock.
- Simmer until thick, stirring occasionally.
- Add lemon juice to the egg yolks.
- Combine and beat with a little of the hot sauce.
- Stir into thickened sauce.
- Add veal, mushrooms and onions.
- Sprinkle with chopped parsley.
- Serve with rice or new potatoes.