*  Exported from  MasterCook  *

                      Blueprint For Veal Stew (Mf)

Recipe By     : COOKING MONDAY TO FRIDAY SHOW #MF6609
Serving Size  : 8    Preparation Time :0:00
Categories    : Veal-Ss                          Stew-Ss

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4      pounds        veal shoulder cut into 1 inch cubes -- patted dry
    1/4  cup           vegetable oil
  3      tablespoons   butter
  2                    carrots -- finely cubed
  1      large         onion -- thinly sliced
  1      stalk         celery finely minced
  2      cloves        minced garlic
    1/2  cup           dry white wine
                       beef broth or veal stock
                       --bouquet garni--
                       parsley
                       bay leaf
                       peppercorns
  1      tablespoon    beurre manie -- or so

Preheat the oven to 325 degrees.

In an oven proof casserole, heat, until very hot, half of the oil. In small
batches brown the veal cubes on all sides. When one batch is done, add more
oil if you need to and continue to brown until all the veal is done.
Discard the fat in the casserole and replace it with the butter. Add the
carrot, onion and celery, cover and simmer 5 minutes or until onions are
translucent. Add the white wine and boil down for a minute or until alcohol
has evaporated. Return the veal cubes to the casserole with garlic and add
just enough broth to barely cover the veal. Bring the liquid to a boil, add
the bouquet garni, put a buttered piece of parchment or brown paper on top
of the meat, then a lid on the casserole and set in the oven. Cook for 1
1/4 to 1 1/2 hours or until the meat is tender.

Remove casserole from the oven and strain the contents through a sieve and
the liquid into another saucepan; discard bouquet garni. Divide solids into
2 batches. Degrease the liquid and boil it down until reduced to 3 cups.
Remove 1 1/2 cups of the liquid and add it to half of the meat. Return the
other half of the veal to the remaining liquid. Season with salt and
pepper. Thicken with beurre manie if you wish. Serve with rice, polenta or
potatoes; garnish with parsley

Yield: 8 servings



Busted by Gail Shermeyer <[email protected]> on Jul 12, 97




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