Veal Navarin with Early Vegetables

Ingredients

1 pound veal, cubed
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
2 cups chicken or vegetable broth
1 cup dry white wine
1 pound baby carrots, peeled and trimmed
1 cup fresh or frozen peas
1 cup pearl onions, peeled
2 tablespoons all-purpose flour
1 tablespoon butter
2 sprigs fresh thyme
Salt and pepper, to taste

Instructions

Preheat oven to 325°F.
In a large, oven-proof pot or Dutch oven, heat olive oil over medium-high heat. Brown veal cubes on all sides for about 10 minutes. Remove from pan and set aside.
Lower the heat to medium. Add the chopped onion and garlic to the pan and stir until fragrant, about 3 minutes.
Sprinkle the flour over the onion and garlic and mix until combined.
Pour in the chicken or vegetable broth and white wine, scraping the bottom of the pan to release any bits of food that are stuck. Mix well until the liquid starts to simmer.
Add the browned veal back to the pot, along with the thyme sprigs, carrots, and pearl onions. Season with salt and pepper, to taste. Mix thoroughly.
Bring the pot to a simmer, then cover and transfer to the oven. Cook for about 1 hour and 30 minutes, or until the veal is tender and the vegetables are cooked through.
Remove from the oven and discard the thyme sprigs. Add the butter and peas to the pot, stir until the butter is melted and everything is combined.
Cover and return to the oven for another 10-15 minutes, or until the peas are cooked and the sauce is slightly thickened.
Remove from the oven. Serve hot with crusty bread or over a bed of rice.

Verdict

This veal navarin with early vegetables is a delicious and hearty dish that is perfect for a special occasion or a cozy dinner at home. The tender veal and flavorful vegetables are perfectly complemented by the savory broth and white wine sauce. Serve with crusty bread or over a bed of rice for a complete meal that will leave you satisfied and happy.