New: May 2013
Ingredients:
1.5 to 2 lb. boneless veal stewing cut (shank shoulder or round) cut into 2-inch cubes
Salt and freshly ground pepper, to taste
2 Tbs. unsalted butter
2 Tbs. olive oil
2 leeks, white and pale green portions, halved, rinsed and thinly sliced
1 cup dry white wine
1 cup chicken broth
2 fresh thyme sprigs
1/2 lb. asparagus, tough ends removed and spears coarsely chopped
8 oz. button or cremini mushrooms, sliced
1/2 lb. frozen peas
1/2 cup crème fraîche
3 Tbs. chopped fresh flat-leaf parsley (optional)
Directions:
Brown the veal
Season the veal cubes with salt and pepper. In dutch oven over medium-high heat, melt the butter with the olive oil. Working in batches if needed to avoid crowding, add the veal and cook until golden brown on all sides, 7 to 10 minutes total. Add the leeks and sauté until they start to soften, about 3 minutes more. Remove veal and leeks from dutch oven and transfer to a bowl.
Cook the stew
Preheat oven to 325 ˚F. Return the dutch oven to medium-high heat, add the wine and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Bring the wine to a boil and add veal and leeks. Add the thyme sprigs,and enough chicken broth to just cover the meat. Cover and cook in 325 ˚F oven for 1.5 hours.
Add the vegetables
Add the asparagus, mushrooms and peas to the dutch oven and stir to combine. Cover and continue cooking until the vegetables are tender, 20 to 30 minutes. Can keep warm on stove top for a couple hours now if needed. Remove the thyme sprigs and discard. Stir in the crème fraîche until it is blended with the cooking juices. Season the stew with salt and pepper.
Spoon the stew into shallow bowls over cooked gnocchi garnish with the parsley and serve immediately. Serves 4.
Also works well with beef.
Adapted from Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas (Oxmoor House, 2007).
