Veal Cream Stew with Wine (Print Version)
Tender veal cubes and vegetables simmered in cream and wine create a velvety, comforting meal for the senses.
# Ingredients:
→ Main Ingredients
01 -
1 kg (2.2 lb) veal cubes from the shoulder
02 -
45 ml (3 tbsp) olive oil
03 -
2 French shallots, chopped
04 -
2 cloves garlic, minced
05 -
125 ml (1/2 cup) white wine
06 -
750 ml (3 cups) chicken broth
07 -
1 bay leaf
08 -
20 ml (4 tsp) cornstarch
09 -
250 ml (1 cup) 18% cream
10 -
3 red potatoes, unpeeled and cubed
11 -
3 carrots, peeled and cut into 0.5 cm (1/4 in) thick half-moons
12 -
2 white turnips, peeled and cut into 1 cm (1/2 in) thick wedges
# Steps:
01 -
In a Dutch oven or large saucepan over medium-high heat, brown half of the veal cubes at a time in the olive oil. Season with salt and pepper. Set the meat aside on a plate.
02 -
In the same casserole dish, brown the shallots and garlic. Deglaze the dish with the white wine and reduce by half.
03 -
Add the chicken broth, bay leaf, and browned veal cubes. Bring to a boil. Cover and simmer over medium-low heat for 1 hour. Adjust the seasoning as needed.
04 -
In a bowl, dissolve the cornstarch in the cream.
05 -
Add the cream mixture and vegetables to the Dutch oven. Bring the stew back to a boil, then continue cooking over medium-low heat uncovered for 25 minutes or until the meat and vegetables are tender, stirring occasionally.
# Helpful Notes:
01 -
The addition of 18% cream softens the vegetables and enhances the dish's rich, velvety flavor.