INGREDIENTS:6 lbs. veal for stewing (IMPS/NAMP 395), cut into 3/4-inch pieces 3 Tbsp. all-purpose flour 2 Tbsp. butter 2 Tbsp. olive oil 6 cups diced onions 3 Tbsp. butter 3 cloves garlic, minced 2 Tbsp. tomato paste 6 cups veal stock or canned low-sodium beef stock 1 ½ cups dry white wine 1 bouquet garni (3 sprigs parsley, 3 sprigs thyme, 1 bay leaf) 2 tsp. coarse sea salt 1 tsp. black pepper 48 oz. mixed seasonal vegetables (i.e., cooked baby carrots, baby turnips, peas, broccoli; blanched ...

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