Veal and Carrot Stew

Hello and Happy 2021!

How’s everyone feeling? I know that’s a loaded question these days but I hope this creamy veal stew will give you the sustenance and cozy feelings you need to get you through the beginning of the new year.

When you buy stewing cubes of meat, it’s best to sear them first before cooking. To ensure a good sear, blot the cubes with paper towel before hand. This is optional but you develop a deeper crust this way.

Veal and Carrot Stew
Serves 2-4

1 tbsp olive oil
1/2 tsp salt, divided, plus more to taste
1lb Ferme Reveuse veal stew meat
2 shallots, peeled and chopped
2 cloves garlic, peeled and sliced
2 cup carrots, peeled and chopped
4 stalks celery, chopped
white pepper to taste
1 1/2 cup Ferme Reveuse bone broth
1 bay leaf
2 tbsp corn starch or arrowroot
1/2 cup whole cream or coconut cream

Cooked rice, mashed potatoes or mashed sweet potatoes to serve

Heat a pot over medium heat, drizzle in olive oil and add half of the veal cubes. Season with 1/4 tsp salt and sear on all sides. Take out of the pot and set aside on a plate. Repeat with the remaining cubes.

If the bottom of the pot is dry, add a touch more olive oil and immediately add in shallots and and sautee for 1 min. Add in garlic and sautee for 1 min.

Stir in carrots and celery. Sautee until softened, about 5 min.

Pour in broth and bay leaf and return in seared veal cubes. Bring up to a gentle simmer, covered, for one hour.

Stir corn starch into cream and pour into stew. Simmer an additional 25 minutes uncovered, stirring occasionally.

Serve on top of a bed of cooked white rice, mashed potatoes or mashed sweet potatoes.