Ingredients
1/4 cup butter
2 1/2 lbs boneless veal shoulder, cut into 1" pieces
2 large onions, chopped
3 tbls all purpose flour
3 cups chicken stock
2 cups beef stock
1 large garlic clove minced
1 bouquet garni (1 bay leaf and 1 large sprig each of fresh thyme, parsley and basil
1/2 cup whipping cream
Vegetables
10 ounces baby carrots, peeled
10 ounces pearl onions
3 tbls unsalted butter
1 tbls sugar
8 ounces mushrooms quartered
10 ounces zucchini, quartered lengthwise, cut into 1" pieces
2 tbls thinly sliced fresh basil
Preparation
For Stew: Melt butter in heavy large Dutch oven over medium high heat. Season veal with salt and pepper. Working in batches, add veal to pan and brown on all sides, about 5 minutes per batch. Using slotted sppon, transfer veal to bowl. Add onions to Dutch oven and saute until tender, about 8 minutes. Sprinkle flour over onions and cook 2 minutes, stirring constantly. Return veal to pan. Add both stocks, garlic and bouquet garni. Cover and simmer until veal is tender, about 1 hour.
Using slotted spoon, transfer veal to bowl. Strain liquid into heavy large saucepan. Boil until liquid is reduced to 2 cups, about 14 minutes. Add cream to liquid and simmer until slightly thickened, about 4 minutes. Add veal to liquid. (Can be prepared 1 day ahead. Cover and refrigerate).
For Vegetables: Bring small pot water to boil. Add carrots and onions and cook 3 minutes. Drain. Refresh with cold water and drain. Peel onions.
Melt 2 tbls butter in heavy medium skillet over medium heat. Add carrots, onions and sugar and suate 2 minutes. Add remaining 1 tbls butter and mushrooms and saute 3 minutes. Add zucchini and suate until vegetables are tender, about 2 minutes. Season with salt and pepper.
Meanwhile, reheat stew over medium heat. Season with salt and pepper. Stir in basil. Transfer to bowls. Surround stew with vegetables and serve.
