I love the simplicity of this dish, it’s made with three basic ingredients; veal, wine and carrots. Recipe is courtesy of Patricia Wells, Bistro Cooking, taken from bistro La Boutarde.
Saute` de Veau aux Carrotes
- 1/4 cup extra virgin olive oil
- 2 pounds of boneless veal rump or stewing veal, cut into cubes
- salt and freshly ground pepper
- 2 onions cut into thin rounds
- 1 bottle of white wine such as Muscadet de Sevre-et-Maine
- 3 bay leaves
- 2 teaspoons of Herbes de Provence
- 2 small tomatoes, cored, peeled, seeded and chopped
- 2 pounds of carrots, peeled and cut into thin rounds
- In a large pot heat up the olive oil over medium-high heat. Brown the veal on all sides in batches, about 5 minutes for each batch. Remove onto a platter.
- Season the veal with sat and pepper. Once done browning all the veal add back to the pot and add the onions and cook to translucent, about 3 minutes. Reduce the heat and add 1 cup of wine. Scrape any bits from the bottom of pan. Stir in the bay leaves, herbs and tomatoes. Cover and bring just to simmer for about 5 minutes. Pour 1 more cup of wine. Cover and simmer gently over low to medium heat for 1 hour. Stir in the remaining wine. Cover and simmer for 1 more hour.
- Remove the veal from the pan; set aside. Add the carrots. Cover and simmer for another 40 to 45 minutes, till soft. Return the veal to the pan and reheat through and serve.