Chez Paul Veal Stew

Veal stew is a classic French dish. I tried it our first night in Paris at a small bistro on the Place Dauphine. We arrived early( 6:45 for a 7PM reservation) and had to wait for the staff to finish their dinner and begin serving. Apparently they never heard of the early bird special so popular for seniors in the US. The dish was delicious. In your kitchen, you could use your crock pot. I favor slow cooking in a 325 degree oven. The smell in the kitchen is divine.

Ingredients:
3 pounds veal meat cut in 1 inch cubes
3 Tablespoons olive oil
1 onion minced
2 cups dry white wine
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups tomato puree
2 cloves mashed garlic
1 teaspoon thyme
1/2 pound of button mushrooms

Preparation:
Dry the veal in paper towels.
Heat the oil in a casserole dish
Brown the veal pieces in the heated oil
remove veal from casserole and set aside
Turn down the heat and then saute onions in the dish
Add the veal back to the dish, salt and pepper the meat and onions
Add the flour to the meat and onion mixture and brown the mixture for 2 minutes
Add the wine and stir, being sure to scrape up all the luscious juices in the casserole
Add tomato puree, thyme and mashed garlic
Bring the stew to a simmer, cover and place in 325 degree oven
Simmer in oven for 1 1/2 to 2 hours or until meat is easily pierced by a fork
Add the mushrooms, bring to a simmer, and return to oven for another 15 minutes
Remove from oven and serve