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Veal and Leek Stew

Veal and Leek Stew
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Yield: Serves 4-6

Like many other stews, this seems to taste better when reheated the day after it is made.


  • 4 pounds veal stew meat, cubed
  • Flour for dredging
  • 4 tablespoons butter
  • 4 leeks, whites and 1/3 green parts, sliced
  • 1 onion, peeled and sliced
  • 4 stalks celery and leaves, sliced
  • 2 green peppers, cored and sliced
  • 4 carrots, peeled and sliced
  • 3-1/2 cups beef stock
  • 1/2 cup dry white wine
  • 2 egg yolks
  • Salt and pepper to taste


Preheat oven to 350 degrees. Dredge veal in flour. Melt butter in oven-proof casserole and sauté veal, leeks, and onion over low heat until brown. Add celery, green peppers, carrots, stock, and wine; cover and bake 45 minutes or until veal is tender. Spoon out 1/2 cup stew liquid and cool slightly. Add to egg yolks, blend with whisk, and pour mixture back into stew. Season with salt and pepper. Reheat but do not boil.
Updated Tuesday, September 18th, 2007
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