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1
In a large stock pot, or Dutch oven, over medium heat, add the olive oil.
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2
Season the veal with salt and pepper.
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3
Season the flour with Essence.
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4
Dredge the veal in the seasoned flour, coating each side completely.
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5
When the oil is hot, brown the veal for 2 to 3 minutes on each side, or until very brown on all sides.
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6
Remove the veal and set aside.
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7
Add the onions to the pan and season with salt and pepper.
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8
Saute for 2 minutes Add the celery and carrots and continue to saute for 1 minute.
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9
Season with salt and pepper.
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10
Stir in the garlic, bay leaves, and thyme.
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11
Cook for 1 minute.
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12
Add the beer to the pan, scrapping the bottom and sides to loosen the browned particles.
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13
Add the stock.
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14
Bring the liquid up to a boil and reduce the heat to medium low.
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15
Add the veal and simmer for 2 hours.
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16
In a mixing bowl, toss the mushrooms, potatoes, corn and parsley with salt and pepper.
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17
Add to the pot and continue to cook for 1 hour or until the sauce is stew-like and the meat is tender.
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18
Preheat the oven to 350 degrees F.
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19
In a mixing bowl, combine the flour and salt Add the lard and work it in with your hands until the mixture resembles coarse crumbs.
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20
Add the water, 1 tablespoon at a time.
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21
Form the dough into a smooth ball.
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22
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
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23
Remove the dough from the refrigerator and place on a lightly floured surface.
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24
Roll out the dough into a rectangle about 20 inches in diameter and 1/8-inch thick.
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25
Fold the dough into fourths and carefully remove the dough from the surface.
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26
Pour the stew into a large greased baking dish or pan (12 quart casserole dish).
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27
Place the dough directly over the pan.
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28
Tuck the excess dough evenly into the sides of the dough.
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29
Crimp the dough firmly.
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30
Make several small slits in the top of the dough, this will allow the steam to escape.
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31
Egg wash the dough and place on a baking sheet.
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32
Bake until the top is golden brown, about 25 to 30 minutes.
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33
Remove and cool for 5 minutes before serving.
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34
Combine all ingredients thoroughly and store in an airtight jar or container.
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35
Yields: about 2/3 cup
