Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

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

Ingredients Nutrition


  1. Place veal in large saucepan or pot.
  2. Add 2 qts boiling water.
  3. Add onions, carrots, bay leaves, thyme, parsley, peppercorns and salt.
  4. Cover and cook over low heat until veal is tender (about 1 hour).
  5. Strain and reserve veal stock.
  6. 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.
  7. Melt remaining 6 tbsp butter in a saucepan and add all of the flour, stirring to make a paste.
  8. Add 5 cups of the strained, reserved veal stock.
  9. Simmer until thick, stirring occasionally.
  10. Add lemon juice to the egg yolks.
  11. Combine and beat with a little of the hot sauce.
  12. Stir into thickened sauce.
  13. Add veal, mushrooms and onions.
  14. Sprinkle with chopped parsley.
  15. Serve with rice or new potatoes.
Most Helpful

2 5

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.