My F&W
quick save (...)

Spring Stew of Veal and Carrots with White Asparagus

  • SERVINGS: 4
  • MAKE-AHEAD

Lightly cooked asparagus adds a fresh taste and a slightly crisp texture to a rich, slowly simmered stew.

Plus: More Beef Recipes and Tips

  1. 1 tablespoon unsalted butter
  2. 1 tablespoon vegetable oil
  3. 2 pounds boneless veal shoulder, cut into 2-inch pieces
  4. Salt and freshly ground pepper
  5. 4 large shallots, coarsely chopped
  6. 1 ounce sliced prosciutto, minced
  7. 3/4 cup white wine, preferably Grüner Veltliner
  8. 5 cups chicken stock or canned low sodium broth
  9. 4 medium carrots, cut into 1-inch lengths
  10. 2 large thyme sprigs
  11. 1 pound white asparagus, peeled, or green asparagus
  12. 1/2 cup heavy cream 
  1. In a large, enameled cast-iron casserole, melt the butter in the oil. Add half the veal, season with salt and pepper and cook over moderately high heat, turning, until browned on all sides; transfer to a plate. Repeat with the remaining meat.
  2. Add the shallots and prosciutto to the casserole and cook over moderate heat, stirring, until the shallots are softened, about 3 minutes. Add the wine and cook over high heat until reduced by half, about 4 minutes. Return the veal and any accumulated juices to the casserole. Add the stock, carrots and thyme. Bring to a boil, then simmer over low heat until the veal is very tender, about 1 1/2 hours.
  3. Cook the asparagus in a saucepan of boiling salted water until tender, about 8 minutes. Drain; cut into 2-inch lengths.
  4. Add the heavy cream to the casserole and simmer until slightly reduced and flavorful, about 5 minutes. Season with salt and pepper. Add the asparagus pieces, simmer 1 minute longer and serve.
Make Ahead The stew can be prepared through Step 2 and refrigerated for up to 2 days. Reheat gently before continuing with the recipe. Serve With Mashed potatoes, buttered noodles or steamed rice.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.