Veal stew
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118 rates
Preparation : 20 min
Cooking : 3 h 20
Total time : 3 h 40 Rest : 0 min
6 people
1 onion
3 carrots
200 g of pre-cooked Parisian mushrooms
1 kg of veal breast
1 stalk of thyme
1 leaf of bay leaf
100 ml of white wine
300 ml of water
125 g of crème fraîche
50 g of butter
50 g of plain flour
1 tbsp of lemon juice
1 pinch of salt
1 pinch of pepper
Associated products
RECIPE STEPS
1
Peel and quarter the onion. Peel and slice the carrots into rounds.
- 1 onion
- 3 carrots
2
Salt and pepper the pieces of meat. Place the cocotte on a baking sheet, put the pieces of meat, white wine, and water in it to fully cover the meat.
- 1.2 kg of veal breast
- 100 ml of white wine
- 1 pinch of salt
- 1 pinch of pepper
- 300 ml of water
3
Cook over high heat to bring to a boil. Skim off the top, then add the carrots, onion, thyme, and bay leaf.
- 1 onion
- 3 carrots
- 1 stalk of thyme
- 1 leaf of bay leaf
4
Remove the cocotte from the stove and place it on its pre-installed stand on the Cook Expert. Cover the cocotte and then run the program.
Simmering
01:15:00 / / 110°C
5
Meanwhile, melt the butter in a small saucepan, add the flour and cook for 2 minutes over low heat. You will get a roux that you will use for the binding of the sauce. Set it aside.
- 50 g of butter
- 50 g of plain flour
6
At the end of the program, set aside the meat and carrots, strain the cooking broth and put the cocotte back on its stand. Pour in the strained broth, add the cream and restart the program.
- 125 g of crème fraîche
Simmering
05:00 / / 110°C
7
Bind the cream to the roux with a wooden spoon to thicken your sauce.
8
Check and adjust the seasoning of the sauce. Add a dash of lemon juice then put the meat, carrots, and mushrooms back in the cocotte.
- 3 carrots
- 200 g of pre-cooked Parisian mushrooms
- 1 tbsp of lemon juice
9
Cover and restart the program.
Simmering
02:00 / / 110°C
