Type of cut: cubes
Yield: 4 servings
Degree of difficulty: chef
Preparation: 30 minutes
Cooking: 2 hours 15 minutes
Cooking method: simmering
- 30 ml (2 tbsp) olive oil
- 30 ml (2 tbsp) butter
- 454 g (1 lb) Quebec Grain-Fed Veal cubes for stew
- 3 shallots (or 1 onion), chopped
- 45 ml (3 tbsp) flour
- 375 ml (1 1/2 cups) dry light sparkling cider (McKeown, Domaine Leduc-Piedimonte)
- 15 ml (1 tbsp) honey
- 1 medium celeriac, cubed
- 2 – 3 apples, peeled and sliced
- 60 ml (4 tbsp) green onions (for decoration)
- 6 cherry tomatoes (for decoration)
- Preheat oven to 175°C (350°F).
- In a heavy bottomed casserole, heat the olive oil and butter and brown the veal cubes a few at a time so as not to boil the meat. Remove the cubes when browned and set aside.
- In the same casserole, add the shallots and flour to the remaining fat and stir over medium-high heat. Add the cider and honey and bring to a boil. Return the veal cubes to the casserole, transfer to the oven and cook for 1 hour. Add the celeriac and continue cooking for 1 hour more.
- About 15 minutes before the end, add the sliced apples.
- Serve the stew on a bed of spinach, decorated with green onions and cherry tomatoes.
Recipe provided by François Pellerin.