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Veal Stew Casserole
4 pounds of boneless veal stew meat, cut into 2 inch chunks
flour seasoned with salt and pepper
1/4 cup of butter
4 cups of boiling water
1/4 teaspoon of thyme
8 medium potatoes, peeled and halved
8 medium carrots, quartered
2 cups of peas
16 small onions, peeled
6 tablespoons of butter
6 tablespoons of flour
1 cup of heavy cream
1 tablespoon of kitchen bouquet
salt and freshly ground black pepper |
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Roll the veal pieces in seasoned flour. Melt the butter in a 5 - 6 quart casserole and brown veal in it on all sides. Add water and thyme and simmer, covered 2 hours. Add the potatoes and cook 20 minutes longer. Add carrots, peas, and onions and cook 20 minutes longer. Strain off broth. Melt 6 tablespoons of butter. Add the 6 tablespoons of flour and stir until smooth. Add broth and cream and stir until thickened. Add kitchen bouquet and season to taste with salt and pepper. Pour over veal and vegetables in casserole and be sure that all is hot before serving. Serves 8
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