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.
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