Name: Veal Bourguignon
Prep time: 50 min
Cook time: 2 h 30 min
Total time: 3 h 20 min
Yield: 6 serving(s)
Ingredients: 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); 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

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

In a saucepan over high heat, brown the cubes of veal, half at a time, in the butter. Set aside on a plate. Season with salt and pepper.
In the same saucepan over medium heat, soften the onion. Add more butter as needed. Return the meat to the saucepan and deglaze with the wine. Let simmer for 2 minutes over high heat. Add the veal broth and honey. Bring to a boil. Cover and simmer over medium-low heat for 1 hour 15 minutes.
In a bowl, dissolve the cornstarch in the water and stir into the stew. Add the carrots and pearl onions, cover and continue cooking for about 25 minutes or until the meat and vegetables are tender. Remove the cover and simmer for 10 minutes or until the sauce has thickened slightly. Adjust the seasoning.

Toppings

With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the pancetta slices on the baking sheet. Bake for about 12 minutes or until they are crispy. Drain on paper towel and set aside.
In a large skillet, brown the mushrooms, half at a time, in the butter. Season with salt and pepper.
Serve the veal bourguignon with mashed potatoes. Top with the sautéed mushrooms, roughly chopped pancetta chips and parsley leaves.

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.

Veal Bourguignon

Categories

Ingredients

Stew

Toppings

Preparation

Stew

Toppings

Note from Ricardo

Personal Note