Quebec Grain-Fed Veal with Dry Light Sparkling Cider

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)


  1. Preheat oven to 175°C (350°F).
  2. 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.
  3. 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.
  4. About 15 minutes before the end, add the sliced apples.
  5. Serve the stew on a bed of spinach, decorated with green onions and cherry tomatoes.

Wine pairing

© Société des alcools du Québec, Montréal, 2007, 2011


Recipe provided by François Pellerin.