Ingredients
- 4 pounds boneless shoulder of veal, cut into 1 1/2-inch cubes
- Salt to taste, if desired
- Freshly ground pepper to taste
- ¼ cup corn, peanut or vegetable oil
- 3 carrots, trimmed and scraped, cut into 1/2-inch cubes, about 1 1/4 cups
- 1 onion, about 1/2 pound, peeled and cut into 1/2-inch dice, about 1 1/2 cups
- 1 tablespoon garlic, peeled and finely minced
- ¼ cup flour
- 4 sprigs fresh thyme
- 10 sprigs parsley
- 1 bay leaf
- 3 ½ cups (1 bottle) dry red wine
- 1 teaspoon sugar
- 1 tablespoon marc de bourgogne, Italian grappa or Calvados
- Croutons, optional (see recipe)
- Nutritional Information
Nutritional analysis per serving (6 servings)
535 calories; 16 grams fat; 6 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 60 grams protein; 263 milligrams cholesterol; 560 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Six to eight servings
Preparation
- Sprinkle the veal with salt and pepper.
- Heat the oil in a large, heavy skillet over high heat, add the veal pieces a few at a time and cook, stirring, until lightly browned on all sides, about 8 to 10 minutes. Transfer the pieces as they are browned to a large, heavy casserole and continue cooking in the casserole over high heat. Add more pieces to the skillet and continue cooking and browning and transferring the pieces to the casserole until all are browned and added.
- Add the carrots, onion and garlic to the meat and stir. Cook 10 minutes and sprinkle with flour, salt and pepper, stirring. Tie the thyme, parsley and bay leaf into a bundle and add it. Add the wine and sugar and bring to the boil. Cover and let simmer over low heat about one and one-half hours. Remove and discard the herb bundle. Add the marc de bourgogne and cook about three minutes longer. Serve with croutons, if desired, on the side.
About 2 hours
Dining and Cooking