Main courses

Apple and Maple Veal Stew

Apple and Maple Veal Stew

Ingredients
  • 30 ml (2 tablespoons) oil
  • 15 ml (1 tablespoon) butter
  • 600 g (1 1/3 lbs) veal cubes
  • Flour (to coat the veal)
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 125 ml (1/2 cup) celery, chopped
  • 175 ml (3/4 cup) apple juice
  • 125 ml (1/2 cup) maple syrup
  • 1 bay leaf
  • 2 yellow apples, peeled, cored and cut in pieces
  • 60 ml (1/4 cup) fresh parsley, minced
  • Salt and pepper, to taste
Servings
4 portions
Method
  1. In a saucepan, heat oil and butter over high heat;
  2. Roll the meat cubes in flour and shake off the excess.  Sear the cubes in the oil;
  3. Add the onions, garlic and celery and continue cooking for a few minutes;
  4. Deglaze with maple syrup and lightly reduce;
  5. Cover with apple juice, add the bay leaf, and bring to a boil, lower the heat and simmer for 1 hour or until the meat cubes are tender. Approximately 20 minutes before the end of cooking, add the apple pieces;
  6. Remove the bay leaf, sprinkle with parsley and serve immediately with seasonal vegetables.