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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.
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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.
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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.
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4
Then add the mushrooms and continue sauteing until everything is lightly caramelized and a beautiful golden color. Remove from heat and set aside.
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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.
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6
In another skillet, melt the remaining 1 tablespoon of butter and whisk in the flour, being careful to get out any lumps.
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7
Continually whisk in the broth until the sauce thickens. Add this sauce to the meat with the heavy cream and stir everything together.
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8
Add the caramelized mushrooms and onions on top of the stew.
