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Veal Stew Recipe

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This recipe for Veal Stew, by , is from The McLaughlin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pamela M McLaughlin
Added: Monday, March 2, 2009


1/4 lb sliced bacon, diced
2 lb boneless veal shoulder cut into 1 inch cubes
2 T minced shallots or onion
1 medium clove garlic, minced
3 T flour
1 c veal stock or chicken broth
1 tsp. salt
1/8 tsp. ground black pepper
2 c Burgundy wine, divided
1 1/2 tsp. Worcestershire sauce
2 T butter
1/4 lb. small fresh mushrooms
1 (14-15 oz.) can tiny whole carrots, drained
1 lb. tiny white onions, cooked

Saute bacon in large saucepan until crisp. Remove bacon, leaving 2 T drippings in pot; set bacon aside. Heat drippings until hot. Add veal,a few pieces at a time; brown on all sides. Remove and set aside. Add shallots and garlic; saute 2 minutes. Add flour; cook and stir 1 minute. Return to pot. Stir in stock, salt, pepper, 1 1/2 cups water and Worcestershire. Bring to boiling. Simmer, covered, until veal is tender, about 1 1/2 hours. In skillet, melt butter, add mushrooms and saute 3 minutes. Keep warm. Add carrots, onions, mushrooms, bacon and remaining wine to stew during the last 5 minutes of cooking. Spoon into serving casserole. Sprinkle with parsley, if desired.

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