Veal Stew with Red Wine and Thyme

Veal Stew with Red Wine and Thyme
 

Ingredients

 
  • 454 g (1 lb.) diced veal for stewing
  • 15 ml (1 tbsp.) olive oil
  • 160 ml (2/3 cup) red wine
  • 500 ml (2 cups) veal stock (or chicken stock)
  • 1.25 ml (1/4 tsp.) fresh or dried thyme
  • 2.5 ml (1/2 tsp.) salt
  • 1.25 ml (1/4 tsp.) pepper
  • 60 ml (1/4 cup) butter, kneaded* (30 ml flour and 30 ml butter kneaded)
*Kneaded butter “Roux”: softened butter mixed with flour in equal quantities used to thicken sauces.
 

Tags

Veal, Grain-Fed Veal, Cubes

Preparation

  1. Preheat oven to 350°F (175°C).
  2. In a hot skillet, sear veal cubes in olive oil. Place cubes in a oven proof dish. Deglaze skillet with 30 ml (2 tbsp.) of red wine. Add veal stock to  red wine, bring to boil and pour over veal cubes. Cover and place in oven. Cook over low heat until tender, about 90 minutes. Remove meat from broth and keep warm. Place oven proof dish on stove top to reduce cooking juice by half. Add remaining wine and thyme and continue to reduce slightly. Whisk in kneaded butter* to make a smooth sauce and return veal cubes to ovenproof dish to coat veal with sauce.
  3. Salt and pepper to taste.
  4. Serve with creamy mashed sweet potatoes, Brussels sprouts and baby beets.

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