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 ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.