Dill Blanquette De Veau Recipe

Preheat oven to 350°F.
Melt 8 tablespoons (1 stick) of the butter in a heavy flameproof casserole.
Add the veal and cook, turning frequently, without browning.
Stir 3 tablespoons flour, the nutmeg, salt and pepper together in a small bowl, and sprinkle over the veal.
Continue to cook over low heat, stirring, for 5 minutes.
Flour and veal should not brown.
Add carrots, onions, 3 tablespoons of the dill and enough stock just to cover meat and vegetables.
Raise heat to medium, bring to a boil, cover, and bake in the oven for 1 1/2 hours.
Remove stew from oven and pour it through a strainer placed over a bowl.
Reserve solids and liquid separately.
Return casserole to medium heat and melt remaining butter in it.
Sprinkle in remaining flour and cook over low heat, whisking constantly, for 5 minutes.
Whisk reserved cooking liquid slowly into the butter and flour mixture and bring to a simmer.
Cook slowly, stirring constantly, for 5 minutes.
Whisk in cream, remaining dill, and additional salt, pepper and nutmeg to taste.
Return veal and vegetables to the casserole and simmer together to heat through, about 5 minutes.