Nantes Veal Casserole with Small Vegetables

Ingredients:

• 1 pound of veal stew meat
• 1 1/2 cups of chicken broth
• 1 1/2 cups of Nantes carrots, peeled and chopped
• 1 cup of pearl onions, peeled
• 1 cup of small mushrooms, cleaned and trimmed
• 2 tablespoons of olive oil
• 2 cloves of garlic, minced
• 1/2 teaspoon of dried thyme
• 1/2 teaspoon of paprika
• Salt and pepper to taste
• 2 tablespoons of all-purpose flour
• 2 tablespoons of butter

Instructions:

1. Preheat the oven to 350°F.
2. In a large Dutch oven, heat the olive oil over medium-high heat.
3. Add the veal stew meat and cook until browned on all sides.
4. Remove the veal from the pan and set aside.
5. Add the garlic, Nantes carrots, pearl onions, and mushrooms to the pan.
6. Cook for 5-7 minutes, until the vegetables are slightly softened.
7. Add the dried thyme, paprika, and salt and pepper to taste.
8. Sprinkle the flour over the vegetables and stir to combine.
9. Add the chicken broth and stir to combine.
10. Bring the mixture to a simmer and cook for 5 minutes.
11. Return the veal to the pan and stir to combine.
12. Cover the pan with a lid and bake in the preheated oven for 1 hour.
13. Remove the pan from the oven and stir in the butter.
14. Serve hot, garnished with fresh thyme or parsley.

Verdict:

This Nantes Veal Casserole with Small Vegetables is a hearty and comforting meal that is perfect for a cozy dinner night in. The veal becomes tender and flavorful in the casserole, and the combination of Nantes carrots, pearl onions, and mushrooms add a unique mix of textures and tastes to the dish. The butter added at the end gives the dish a creamy finish that will make you come back for seconds.

Serving Suggestions:

Serve this Nantes Veal Casserole with Small Vegetables over creamy mashed potatoes or with a crusty bread to soak up all the delicious sauce. You can also serve it with a simple side salad to balance out the richness of the casserole. Enjoy!