Veal Bourguignon

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