Name: Etuvee de Veau au Vin Rouge
Yield: Serves 6
Ingredients: 4 pounds leg of veal, boned and cut in 2" cubes; 6 small onions, thinly sliced; 6 tablespoons butter; Flour seasoned with salt and pepper; Red wine (Beaujolais); 7-8 shallots, finely chopped; 3 cloves garlic, finely chopped; 1 tablespoon fresh (or 1 teaspoon dried) basil; Garnish: finely chopped parsley

(NIVERNAIS)

Recipe information

Yield
Serves 6

Ingredients

4 pounds leg of veal, boned and cut in 2" cubes

6 small onions, thinly sliced

6 tablespoons butter

Flour seasoned with salt and pepper

Red wine (Beaujolais)

7-8 shallots, finely chopped

3 cloves garlic, finely chopped

1 tablespoon fresh (or 1 teaspoon dried) basil

Garnish: finely chopped parsley

Preparation

Sauté onions in butter until just wilted. Roll meat cubes in seasoned flour and add to pan. Sauté the veal, turning to brown on all sides. When browned, add enough red wine to just cover the shallots, garlic, and basil. Cover and cook gently in a 325°F oven for 2 1/2 to 3 hours, or until veal is tender. Remove meat to a hot platter and pour sauce over it (you may return it to the top of the stove and stir in beurre manié if you want a thicker sauce). Garnish with chopped parsley and serve with boiled new potatoes and chopped cooked spinach flavored with garlic, olive oil, and lemon juice. With this, drink a fine red Beaujolais.

TagsStew Soup/Stew Red Wine Wine Alcohol Beverages French European Veal Beef Meat Main Dinner Nut Free Braise House & Garden

Recipe notes

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