Return to Content

Veal and Leek Stew

Veal and Leek Stew
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 4-6

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

Ingredients:

  • 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

Instructions:

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

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111