Veal Bourguignon

Veal Bourguignon

  • Preparation 50 min
  • Cooking 2 h 30 min
  • Servings 6
  • Freezes Yes
  • Nut-free
  • Gluten-free
  • Egg-free
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Categories

Ingredients

  • Stew

    • 2 1/2 lbs (1.2 kg) stewing veal cubes
    • 2 tbsp butter
    • 1 onion, thinly sliced
    • 2 cups (500 ml) red wine
    • 1 1/4 cups (310 ml) veal broth, or 1 can (10 oz/284 ml) condensed beef broth, non diluted
    • 1 tbsp (15 ml) honey
    • 1 tbsp (15 ml) corn starch
    • 2 tbsp (30 ml) water
    • 3 carrots, peeled and sliced into rounds about 1/4-inch (5 mm) thick
    • 10 oz (280 g) pearl onions, peeled (see note)
  • Toppings

    • 9 slices mild pancetta
    • 3/4 lb (340 g) portobello mushrooms, sliced into rounds about 3/4-inch (1.5 cm) thick
    • 1/4 lb (115 g) white mushrooms, halved
    • 2 tbsp butter
    • Fresh flat-leaf parsley leaves, to taste

Preparation

  • Stew

  • Toppings

Note from Ricardo

To easily peel pearl onions, plunge them in boiling water for 1 to 2 minutes. Drain and plunge into a large bowl of ice water. Drain and peel.

Personal Note