Ingredients
4 lbs of veal for stew cut in about 1" squares
1 onion cut in half
3 Tbs of butter + 1 Tbs of oil
2 cloves (optional)
3 oz (3 large Tbs) flour
3 carrots sliced
6 oz bacon cut in small pieces (1/2")
1 teaspoon of thyme
1 bay leaf
3 cups of French white wine such as Muscadet or Vouvray
1 cup of boiling water
Salt and pepper to taste
Ingredients to thicken Sauce
1 tbs butter
1 tbs flour
Directions
Heat 3 Tbs of butter and 1 Tbs of oil on high.
Sauté the meat until brown.
Sprinkle the flour on the meat, add the carrots and bacon, and cook while stirring for 1 or 2 minutes.
Pick both halves of onion with one clove, add into the pan.
Pour white wine over the meat and add enough boiling water just to cover.
Salt and pepper to taste and add thyme and bay leaf.
Bring to a boil over high heat, and then cover and simmer for 90 minutes.
In a bowl mix 1 Tbs melted butter with 1 Tbs flour.
Pour the mixture into the dish over medium high heat and mix quickly to avoid lumps and cook for 10 more minutes over medium low heat. Your delicious sauce will gently get thicker.
Serve with potatoes, gnocchi or rice.
Bon Appétit!
