Veal and Turnip Stew with White Wine
Veal and turnip stew, an elegant, healthy, perfect winter dish.
Servings: 6
Ingredients
- 2 pounds veal cubes
- salt black pepper
- 1/4 cup flour
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 onion sliced or 24 pear onions
- 1 cup white wine
- 1 tablespoon butter
- 4 carrots cut into large chunky pieces
- 2 turnips cut into size suitable for stew larger than cubes
- generous sprigs of thyme saving some for garnish
- handful of parsley saving some for garnish
- black peppercorns
- 4 cups chicken stock or stock of choice
Instructions
- Dry veal cubes. Season with salt and pepper.
- Toss in bag with the flour.
- Add the whole bag into the olive oil and brown on all sides, making sure to scrape bottom of pan for all the bits.
- Remove veal cubes to another dish.
- In same pot (remove any big pieces of flour that cooked), add garlic, onions, and cook just until softened.
- Add in white wine and cook for ten minutes. Add in butter, stir.
- Add in stock or water as needed.
- Add thyme and parsley (you can wrap in cheesecloth for later removal)
- Add in veal. Cook on low for 2 1/2 hours.
- Add carrots and turnips. Cook for another hour or until carrots are softened.
- You may need to add more stock, broth or water.