*  Exported from  MasterCook II  *
 
                             Blueprint for Veal Stew
 
 Recipe By     :COOKING MONDAY TO FRIDAY SHOW #MF6609
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        4  pounds        veal shoulder -- cut into 1 inch cubes, patted dry
      1/4  cup           vegetable oil
        3  tablespoons   butter
        2  carrots,      finely cubed
        1  large         onion, -- thinly sliced
        1  stalk         celery -- finely minced
        2  cloves        minced garlic
      1/2  cup           dry white wine
                         Beef broth or veal stock
                         Bouquet garni: parsley, bay leaf and peppercorns
        1  tablespoon    paste made in equal proportions of butter & flour
 
 
 Preheat the oven to 325 degrees.
 
 In an oven proof casserole, heat, until very hot, half of the oil. In small
 batches brown the veal cubes on all sides. When one batch is done, add more
 oil if you need to and continue to brown until all the veal is done.
 Discard the fat in the casserole and replace it with the butter. Add the
 carrot, onion and celery, cover and simmer 5 minutes or until onions are
 translucent. Add the white wine and boil down for a minute or until alcohol
 has evaporated. Return the veal cubes to the casserole with garlic and add
 just enough broth to barely cover the veal. Bring the liquid to a boil, add
 the bouquet garni, put a buttered piece of parchment or brown paper on top
 of the meat, then a lid on the casserole and set in the oven. Cook for 1
 1/4 to 1 1/2 hours or until the meat is tender.
 
 Remove casserole from the oven and strain the contents through a sieve and
 the liquid into another saucepan; discard bouquet garni. Divide solids into
 2 batches. Degrease the liquid and boil it down until reduced to 3 cups.
 Remove 1 1/2 cups of the liquid and add it to half of the meat. Return the
 other half of the veal to the remaining liquid. Season with salt and
 pepper. Thicken with beurre manie if you wish. Serve with rice, polenta or
 potatoes; garnish with parsley
 
 Yield: 8 servings
 
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