Shelly's Recipe

FRENCH VEAL STEW

Category: Stews

2 lbs boneless veal, cut into bite-size pieces
2 small garlic cloves, minced
3 sprigs fresh parsley
1/4 tsp fresh thyme
1 bay leaf
1 medium onion, chopped finely
1/2 cup dry white wine
2 cups beef broth
10 pearl onions, peeled or 1 (15 oz) jar
1 cup heavy cream
Salt to taste

Combine the veal, garlic, parsley, thyme, bay leaf and chopped onion in a Dutch oven. Cover and cook on medium heat for 30 minutes, stirring occasionally. Do not brown the veal. Stir in the wine and beef broth. Cover and simmer over low heat for 30 minutes. Add the pearl onions (drained) and simmer for 30 minutes or until the veal is very tender. Remove the veal and onions; set aside. Remove the parsley and bay leaf.

Add the cream and cook gently until the sauce thickens. Return the veal, onions and any juices to the Dutch oven and heat through. Season with salt and serve over rice or noodles. Serves 6-8

NOTE: Can cook in crock pot using the following method:
Combine all of the ingredients except the heavy cream in a 6 -quart crock pot. Do not brown the veal. Cover and cook on Low 6 to 8 hours. Just before dinner, remove the bay leaf and add the cream and cook on high until the sauce thickens. Season with salt and serve over rice or noodles.