Nothing helps me cope with the loss of the summer (my favorite season) than turning my attention to fall cooking and eating: hearty stews and rich soups.
Here is an easy version of a traditional french veal stew. Veal (even stew meat) can be costly, but this is worth it, especially when company comes calling.
- 2 1/2 pounds of boneless veal stew meat (cut into 2-inch pieces)
- 3 tablespoons butter
- 1 large onion, finely chopped
- 3 tablespoons of flour
- 1 cup dry white wine
- Two 14 1/2 ounce cans of low-salt chicken broth
- 1/4 teaspoon dried thyme
- 3 medium carrots, cut diagonally into 1-inch pieces
- 3/4 cup whipping cream
- 1 10 oz package frozen peas, thawed, drained
- Serve with plain white rice (you can add saffron if you like.)
What I did:
Season veal with salt and pepper. Melt 2 tablespoons butter in large, heavy pasta pan, sauce pan or dutch oven, over medium heat.
Add veal in batches and cook until brown, turning occasionally, about 5 minutes per batch. Transfer veal to a plate.
Add onion and remaining 2 tablespoons of butter and saute until onion is tender (about 3 min.). Return veal and juices to pan.
Sprinkle flour over veal and stir for 2 minutes. Pour in wine and bring to boil. Add chicken broth and thyme.
Reduce heat to medium-low and simmer for about 25 minutes.
Mix in carrots and continue simmering until carrots and veal are tender, about 25 minutes.
Add cream and boil until liquids are reduced to sauce consistency (about 15 minutes). Stir in peas and bring to boil.
Season to taste with salt and pepper and serve with rice.
Makes about 6 servings
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