French Veal Stew

1. 1

   In a large Dutch oven, add the veal, the onion pierced with 3 to 4 cloves, the carrots, the leek, and the bay leaves. Cover with salted water about 2 fingers over the meat and bring to a boil.

2. 2

   Once boiling, remove the foam and impurities from the surface of the water. Cover and slowly boil about 2 hours until the meat is tender. Check often to make sure the water has not completely evaporated out. If the water level gets low, add more hot water.

3. 3

   Separately, in a skillet, melt 1 tablespoon of butter. Saute the pearl onions with 2 teaspoons of sugar on low heat for about 5 minutes.

4. 4

   Then add the mushrooms and continue sauteing until everything is lightly caramelized and a beautiful golden color. Remove from heat and set aside.

5. 5

   When the veal is tender, remove the vegetables and bay leaves from the pot. Keep the veal in the pot but strain the broth.

6. 6

   In another skillet, melt the remaining 1 tablespoon of butter and whisk in the flour, being careful to get out any lumps.

7. 7

   Continually whisk in the broth until the sauce thickens. Add this sauce to the meat with the heavy cream and stir everything together.

8. 8

   Add the caramelized mushrooms and onions on top of the stew.

* Per serving · 4 servings · Values may vary.