Imprimer la recette

Ingredients

Meat
28.2 oz of veal shoulder the best cut for stir-fries, but you can also substitute it partially or entirely with brisket, which has more marbling
10.6 oz of smoked bacon bits or 1 slice of smoked bacon per person

Instructions

Brown the meat

If your butcher hasn't already done so, cut the meat into cubes a few centimeters in size.
Sear the meat for 3–4 minutes over high heat, until it's browned on all sides.
Place the veal in a cast-iron casserole dish, or, if you don’t have one, a large saucepan (which you’ll use for simmering).
Sauté the bacon over medium-low heat for about 5 minutes.
Add the bacon (without the rendered fat) to the casserole dish.

Make the roux

Make a roux: combine the amounts of water, red wine, and broth listed in the ingredients under "For the roux."
Bring to a boil.
Turn off the heat and gradually sprinkle in the flour—preferably through a sieve—while whisking vigorously to prevent lumps.

Well, to be honest, I ended up using a hand mixer to get rid of them, but I hope things go better for you with all these tips!
You should end up with a creamy sauce once you've added all the flour.
If not, bring the mixture to a boil again and add more flour.

Prepare the vegetables

Scrub the carrots, rinse them, and cut them into sticks (I think this looks more modern than rounds, but that’s just my personal preference!).
Add the carrots to the casserole dish.
Rinse and slice the celery.
Peel, remove the cores, and mince the shallots and garlic.
Add them to the pot.
Rinse the parsley, roll it into a ball, and slice it finely.
Add it to the pot, along with the clove, turmeric (or saffron), and bay leaf.
Season with salt and pepper to taste.

Personally, I didn’t add salt because the broth and bacon bits are already salty, and that was enough for my taste.
Finally, pour the roux over the contents of the casserole dish, and add the amounts of water and wine listed in the "Vegetables and Herbs" section of the ingredients list.
Cover the pot and bring to a boil.
Let it simmer for an hour and a half over low heat.

To balance the acidity of the wine and give your veal stew an extra touch of creaminess, you can add 1 square of chocolate for every 4 people, 15 minutes before the end of cooking.

Sautéed veal with carrots, served with a spiced wine sauce