Type of cut: roast
Yield: 4 servings
Degree of difficulty: easy
Preparation: 20 minutes
Cooking: depending on desired cooking method
Cooking method: simmering
Each recipe has a story!
It is difficult to determine the exact origin of each recipe. The story you will read is taken from legends, discussions and chefs’ theories. Apparently…
Traditional Quebec stew has a strong resemblance to pot-au-feu. It is considered a festive and comfort dish for when colder days are approaching. It is a dish full of flavour that can be prepared with seasonal vegetables. The choice of vegetables and the cooking method differentiate between traditional Quebec stew and pot-au-feu. For stew, the vegetables are not roasted and the dish is served in a large serving plate unlike the pot-au-feu that was traditionally eaten throughout the day. At that time, salted pork was added to the preparation. Today, we use leaner meats and this is the reason why veal is entirely appropriate.
- 1 Quebec Grain-Fed Veal blade roast, 1 kg (2 lb)
- 1 whole clove of garlic
- 500 ml (2 cups) prepared concentrated veal stock
- 500 ml (2 cups) boiling water
- 1 herb bouquet (thyme, laurel and fresh parsley tied)
- Salt and ground pepper
- Oil or butter in sufficient quantity
- 1.5 kg (12 cups) vegetables cut to taste (carrots, onion, celery, rutabaga, cabbage, potatoes, etc.)
(Select the desired cooking method)
- Preheat oven to 175oC (350oF).
- In an oven-proof pan, ideally enameled cast iron, heat oil or butter on high and brown the roast.
- Add garlic and veal stock (without submerging the meat), bring to a boil and cover. Cook in the oven until the meat gives away easily under pressure or the internal temperature reaches 90°C (195°F).
- After cooking for an hour, remove garlic and add boiling water and vegetables, cover and place in the oven once again. Continue cooking for 30 to 45 minutes.
Slow cooker/crock pot
- Set the slow cooker on high.
- Salt and pepper the roast.
- In a frying pan, heat oil or butter on high and brown roast. Place roast in the slow cooker.
- Deglaze the frying pan with veal stock. Bring to a boil and pour in the slow cooker.
- Add vegetables, garlic, herb bouquet and boiling water in the slow cooker.
- Cover and cook for 5 to 6 hours until the meat gives away easily under pressure or the internal temperature reaches 90°C (195°F).
Accompaniment: serve with a slice of homemade bread and butter.
Recipe provided by Alain Fortier, chef and training consultant for Quebec Grain-Fed Veal.