Veal in White Wine with Pearl Onions
Nothing suits an informal buffet better than a robust stew of veal braised in white wine. This ragout can be made ahead and reheated.
Servings: 8
Ingredients:
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3 lb (1.5 g) trimmed lean stewing veal, cut in 1-1/2-inch (3 cm) cubes
1/3 cup (75 mL) olive oil
1 cup (250 mL) finely chopped onions
2 cloves garlic, minced
1 cup (250 mL) dry white wine
2 tbsp (25 mL) tomato paste
1/4 tsp (1 mL) rosemary
salt and pepper
2 tbsp (25 mL) butter
1 lb (500 g) pearl onions
1/4 cup (50 mL) chicken stock
2 tsp (10 mL) butter
2 tsp (10 mL) all-purpose flour
1/2 cup (125 mL) pitted black olives (optional)
Preparation:
Pat meat dry. In large heavy saucepan, heat oil; brown veal, one layer at a time. Using a slotted spoon, remove veal as it browns and set aside. Add onions and garlic to oil remaining in pan and sauté until soft, about 3 minutes; return meat to pan. Add wine, tomato paste, rosemary and salt and pepper to taste. Cover and simmer gently, stirring periodically, until veal is tender, about 1-1/2 hours.
Meanwhile, in small skillet, melt 2 tbsp (2 mL) butter; add pearl onions and sauté for 3 minutes. Add stock, cover and cook, tossing periodically, until onions are tender, about 30 minutes. Add to veal in saucepan when veal is tender. Taste and adjust seasoning.
Blend together remaining butter and flour; stir into stew, cooking until sauce thickens slightly. Add olives; heat and transfer to heated serving bowl.
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