Veal Stew with Mushrooms and Vegetables

Ingredients

• 600 g veal
• 1 bunch mirepoix (mixed root vegetables)
• 1 tbsp peppercorns
• 2 Bay leaves
• 1 tbsp mustard seeds
• Salt
• 250 g carrots
• 2 stalks celery
• 200 g small button mushrooms
• 2 tbsp butter
• 2 tbsp flour
• 120 ml white wine
• 100 ml heavy cream
• white pepper
• 1 tbsp Lemon Juice
• chopped coriander leaves (for garnish)

Instructions

1. 1.

   Add veal, mirepoix, salt, peppercorns, mustard seeds, and bay leaf to a large pot; pour enough water to just cover the meat, cover, and simmer gently over medium heat for 1 hour. Remove the meat and let it cool. Strain the broth through a sieve, reserve, and reduce to about 250 ml.

2. 2.

   Peel and cut carrots into sticks; wash and chop celery into pieces. Blanch both in salted water for 3 minutes, then shock in ice water and drain. Clean mushrooms and halve or quarter them. Cut the cooked veal into bite-sized pieces. Melt butter in a pot, add flour while stirring, and brown lightly before deglazing with white wine, the reduced broth, and heavy cream. Add mushrooms, carrot sticks, and celery; simmer for 5 minutes, then return the meat and season with salt, pepper, and lemon juice. Let the stew cook for another 5–10 minutes, then serve sprinkled with coriander or parsley as desired.