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

Directions

  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

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.

debsalkin January 21, 2007