Sauté de veau

Veal stewed in white wine

This hearty dish may be made a day ahead of time — the flavors will blend and intensify while it is resting. If you are preparing and serving it on the same day, start a couple hours before mealtime. The preparation time is very quick — about 15 minutes — but the veal needs to stew gently in wine for an hour, and then rest for a bit before the final cooking.

Which cut to choose? Ask your butcher for lean stewing veal, for example from the shank or shoulder. If you use a better cut of veal, reduce the stewing time by 15-30 minutes.

1-2/3 pounds (750g.) boneless veal
1 onion, minced
1 clove garlic, finely minced
2 tbsp. olive oil
1 tbsp. flour
1 cup dry white wine
2 cups homemade beef broth or water
1 tbsp. tomato paste
1/2 tsp. salt
freshly ground black pepper
1 branch thyme or 1/4 tsp. dried thyme leaves
1 branch rosemary or 1/2 tsp. dried rosemary leaves
1 tsp. dried tarragon
1 bay leaf
4 tbsp. crème fraîche or heavy cream

Cut the veal into large pieces, about 2×2 inches (5×5 cm) in surface area and a depth of about 1 inch (2.5 cm).

Heat the oil to sizzling in a stewing pot. Add the veal and brown on all sides over medium-high heat, turning the pieces over as they turn golden and scraping the bottom of the pot with a wooden spatula.

Add the onion and garlic and stir until wilted. Sprinkle with the flour and cook for one minute, stirring with the wooden spatula.

Turn down the heat to medium. Add the wine and stir, scraping the bottom to incorporate the browned bits into the sauce. Make sure nothing sticks or your stew could burn.

Stir in the tomato paste. Add the rest of the liquid – it should just cover the meat. Season with salt and pepper. Add the herbs and bay leaf. Bring to a simmer and cook for one hour. Remove from heat.

Allow to cool and skim off any fat that may rise to the surface. At this point you may put the stew aside in the fridge for up to 24 hours, or continue cooking.

Before serving, reheat gently for 30 minutes. Remove the herb branches and bay leaf. Stir in the cream. Serves 3-4. For a larger crowd, double the recipe.

Serve the veal with a purée — of finocchio, carrots or celery root, for example — or with tagliatelle, rice or potatoes.

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1 Response to Sauté de veau

  1. Christine says:

    Hi Meg, I so enjoyed reading about you and your friend Nicole cooking in the improvised bistro. Sounded a lot of fun.
    This recipe sounds great for a cold winter’s night……will be useful in NZ when summer has gone. Living on salads in Melbourne at present as the heat just keeps on coming!

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