by Maria Teresa Jorge
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Maria Teresa Jorge's Notes:
Expand2.5 pounds young veal or beef, cut in 2 inch cubes Ask a question about this ingredient
3 tablespoons Extra Virgin Olive Oil Ask a question about this ingredient
3 tablespoons butter Ask a question about this ingredient
2 medium new onions diced finely - for brunoise Ask a question about this ingredient
1 medium carrot cut in very small cubes for brunoise Ask a question about this ingredient
1 celery stalk cut in small pieces for brunoise Ask a question about this ingredient
4 garlic cloves, minced finely for brunoise (remove inner green part) Ask a question about this ingredient
2 bay leaves Ask a question about this ingredient
4 sprigs fresh parsley with stalk Ask a question about this ingredient
1/3 cup white wine Ask a question about this ingredient
3 cups vegetable stock hot Ask a question about this ingredient
15 ounces baby carrots or young carrots cut in half then 2 lengthwise Ask a question about this ingredient
10 small pearl onions peeled and left whole Ask a question about this ingredient
15 ounces young peas Ask a question about this ingredient
2 young turnips, peeled and cut in medium size pieces Ask a question about this ingredient
2 medium leeks, just the white part, sliced medium thin Ask a question about this ingredient
6 to 8 medium Russet potatoes peeled and cut in medium size cubes Ask a question about this ingredient
3 teaspoons chilli powder Ask a question about this ingredient
Season the meat with salt and 1 teaspoon of chilli powder and set aside.
Ask a question about this stepPrepare all your vegetables in different bowls and set aside. There are vegetables diced very small for the brunoise to cook with the meat and you have another list of spring vegetables cut in medium sized cubes that are added after the meat is cooked so keep them seperated. Add cold water to the potatoes so they don’t turn black.
Ask a question about this stepIn a heavy pan with a tight fitting lid (type dutch oven), melt the olive oil and butter with the bay leaf.
Ask a question about this stepAdd the minced onions, the bay leaves, carrots, garlic, parsley with the stalks and celery to the pan and cook for 2 or 3 minutes, stirring until the onion is translucent.
Ask a question about this stepAdd the meat and brown on all sides.
Ask a question about this stepDeglaze the pan with the white wine, stir well with a wooden spatula to dislodge any pieces stuck to the pan and let the wine reduce completely, meaning, there won't be any wine left in the pan.
Ask a question about this stepAdd the hot stock to 2/3 of the height of the meat, season "lightly" with salt and the remaining chilli powder.
Ask a question about this stepCook with lid on for 1 1/2 hours to 2 hours over minimum heat or until the meat is very tender, stirring from time to time and adding more warm stock if needed but never over 2/3 of the height of the meat.
Ask a question about this stepAdd the turnips, baby carrots, leeks, pearl onions and potatoes and stir. Cook for 8 to 10 minutes with lid on, adding more vegetable stock if needed but keep it quite restricted. You want the sauce now to thicken with the starch of the potatoes.
Ask a question about this stepAt the last minute add the peas and cook another 3 or 4 minutes without the lid, until the potatoes are completely done.
Ask a question about this stepDiscard the bay leaves and the parsley, check the seasoning and serve immediately.
Ask a question about this stepI love the idea of throwing everything in together. How can it not be delicious? And nice touch with the chili powder. I think I'll make a chicken version of this on the weekend.
It's very good with chicken, just shorten the cooking time. It comes out very light. Thank you for the comment.
Just wanted to let you know that I made this last night and it's delicious! We had to brown the meat in a different pan because even though my dutch oven is enormous, there was too much moisture in it with all the brunoise vegetables for the meat to brown properly, but after we did that, we threw it back in the pot and continued on our way. I added more wine and didn't add as much chipotle because we wanted that in the background flavors-oh, and I used veal, after all! So easy, that I don't need a recipe for this anymore. Thank you!