White French Veal Stew Recipe

Ingredients

• 2 lbs veal stew meat, cut into 1-inch cubes
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 cup dry white wine
• 3 cups chicken broth
• 2 bay leaves
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 3 large carrots, peeled and cut into 1-inch pieces
• 2 cups potatoes, peeled and cut into 1-inch pieces
• 1 cup frozen peas
• Salt and pepper, to taste

Instructions

1. In a large bowl, add the veal cubes and toss them with the flour until they’re coated well.
2. Heat the olive oil in a Dutch oven over medium-high heat. When the oil is hot, add the veal and brown the pieces on all sides, stirring occasionally.
3. Remove the veal from the Dutch oven and set it aside. Add the chopped onion to the same Dutch oven and cook it until it’s tender, stirring occasionally.
4. Add the minced garlic to the onions and cook it for 1 minute, stirring frequently.
5. Add the white wine to the Dutch oven and scrape up any browned bits on the bottom with a wooden spoon. Bring the wine to a boil and cook it until it’s reduced by half, stirring occasionally.
6. Add the veal back to the Dutch oven along with the chicken broth, bay leaves, thyme, rosemary, carrots, and potatoes. Bring the stew to a boil, then reduce the heat to low and simmer it, covered, for 2 hours or until the veal and vegetables are tender.
7. Add the frozen peas during the last 10 minutes of cooking. Season the stew with salt and pepper to taste.

Serving Suggestions

Serve the White French Veal Stew hot with a slice of crusty bread or over a bed of rice. This stew is perfect for a cozy dinner on a chilly night. It pairs well with a glass of white wine or a cold beer.