The Silver Palate Cookbooks have been my favorites for more than 20 years. The first recipe that I tried was this heavenly veal stew. Still a favorite of my family and friends. Grocery stores may have the veal ready to go. But I recommend that you call ahead as it is not always stocked.
• 12 tablespoons (1½ sticks) unsalted butter
• 3 pounds boneless veal shoulder or shank, cut into 1-inch cubes (or chicken breast)
• ½ cup unbleached all-purpose flour
• 1 scant teaspoon freshly grated nutmeg, to taste
• 1½ teaspoon salt, to taste
• 1½ teaspoon freshly ground black pepper, to taste
• 3 cups peeled small carrots
• 3 cups coarsely chopped yellow onions
• ½ cup finely chopped fresh dill
• 3½ cups Chicken Stock
• ¾ cup heavy cream
1. Preheat the oven to 350°F. Melt 8 tablespoons butter in a heavy oven proof casserole over medium-low heat. Add the veal (or chicken) and cook turning frequently without browning.
2. Stir 3 tablespoons flour, the nutmeg, salt, and pepper together in a small bowl, and sprinkle over the veal. Continue to cook over low heat stirring for 15 minutes. The flour and veal should not brown.
3. Add the carrots, onions, 3 tablespoons of the dill, and enough stock just to cover the meat and vegetables. Raise the heat to medium, bring to a boil, cover, and bake in the oven for 1½ hours.
4. Remove the stew from the oven and pour it through a strainer placed over a bowl. Reserve the solids and liquid separately. Return the casserole to medium heat and melt the remaining 4 tablespoons butter in it. Sprinkle the remaining 5 tablespoons flour and cook over low heat, whisking constantly for 5 minutes.
5. Whisk the reserved cooking liquid slowly into the butter and flour mixture and bring to a simmer. Cook slowly, stirring constantly for 5 minutes. Whisk in the cream and the remaining dill and season with salt, pepper and nutmeg. Return the veal and vegetables to the casserole and simmer together to heat through, about 10 minutes. Perfect with parsleyed new potatoes.
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