Savory Veal Stew Recipe
The savory veal stew is prepared with stew veal and vegetables in beef stock and wine. This aromatic stew can be prepared for finner parties and special occassions. Flavored with bay leaves, garlic, caraway seeds and seasoned to taste, the savory veal stew is best served with herbed bread or dinner rolls.
Ingredients
3 pounds veal stew cubes
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
2 garlic cloves
1 teaspoon caraway seed, lightly crushed
1 teaspoon fennel seed, lightly crushed
2 bay leaves
1/2 cup dry white wine
1 cup Beef Stock
1 small head cabbage, cut in 8 wedges
3 leeks, cut in 3 inch pieces
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon arrowroot
Cold water
1/2 pound mushrooms, sliced
1/2 cup Mock Creme
Fraiche if desired
Directions
Place veal in a 6 quart dutch oven; sprinkle with 1 1/2 tea spoons salt and 1/2 teaspoon pepper.
Mix garlic, caraway, fennel, bay leaves, wine, and stock.
Pour over veal.
Simmer covered over low heat 2 hours.
Add cabbage and leeks to dutch oven; sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Simmer covered until vegetables and veal are just tender (about 15 minutes).
Remove veal and vegetables to a shallow serving dish; keep warm.
Skim fat from cooking liquid in dutch oven.
Discard bay leaves.
Mix arrowroot with a little cold water.
Stir into cooking liquid; simmer until thickened (about 3 minutes).
Stir in mushrooms and mock creme fraiche; simmer 1 minute.
Pour thickened mixture over veal and vegetables.
Sprinkle with parsley.
Mix garlic, caraway, fennel, bay leaves, wine, and stock.
Pour over veal.
Simmer covered over low heat 2 hours.
Add cabbage and leeks to dutch oven; sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Simmer covered until vegetables and veal are just tender (about 15 minutes).
Remove veal and vegetables to a shallow serving dish; keep warm.
Skim fat from cooking liquid in dutch oven.
Discard bay leaves.
Mix arrowroot with a little cold water.
Stir into cooking liquid; simmer until thickened (about 3 minutes).
Stir in mushrooms and mock creme fraiche; simmer 1 minute.
Pour thickened mixture over veal and vegetables.
Sprinkle with parsley.
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