Ingredients
2 tbsp (30 ml) oil
4 tbsp (60 ml) butter
3 lb (1,500g) 1 inch cubes of grain-fed veal (shoulder or brisket)
3 medium onions, chopped
2 cloves of garlic, crushed
2 medium carrots, sliced
3 cups (250g) thinly sliced fresh mushrooms
1/4 cup (60 ml) fresh parsley, chopped
1/4 cup (60 ml) fresh fennel, chopped
1 bouquet garni
Freshly ground black pepper to taste
2 cups (500ml) chicken broth
3 tbsp (45ml) worked butter (half butter, half flour)
1/2 cup (125ml) 35% cream
Preparation
Heat oil and half the butter in a heavy stockpot; brown part of the veal cubes; remove; brown the rest of the veal cubes; set aside.
Add the rest of the butter to the pot and brown the vegetables for 4 to 5 minutes, over fairly high heat.
Return the veal to the pot with the browned vegetables and add the seasoning; stir to mix properly.
Pour in the broth and heat until it boils; scrape the bottom of the pot to de-glaze it thoroughly. Reduce the heat, cover and let simmer for 1 1/4 hours, or until the veal is tender.
Prepare the worked butter and add it to the sauce; cook by stirring to thicken the stew.
Add hot cream just before serving and check the seasoning. Decorate with chopped fennel.
