This weekend we celebrated a family birthday and that calls for a special dish.  Veal Stew is special but it is also easy. I got this recipe from a euchre friend years ago, Thanks Kathy! I make it often.  We enjoyed the rich stew with a nice green salad and fresh bakery rolls.

Veal Stew

• 4 Tbs. Butter
• 1 ½  lbs. Veal (already cut for stew)
• 3 tbs. Flour
• ¼ tsp. Nutmeg
• 1 tsp. Salt
• 1 tsp. Pepper
• 2 cups sliced Carrots
• 2 cups chopped Onion
• 1 ¼ tbs. Dried Dill
• 1 ½ cups Chicken Broth
• ½ cup heavy cream

Melt butter and add Veal, turn frequently without browning. This is a great time to use your dutch oven so that you do not have to change pans.

In a small bowl – mix 3 tbs. Flour, nutmeg, salt, pepper and dill.

Sprinkle over veal, cook on low (do not brown veal).  Add carrots, onions, chicken broth and bring to a boil.

Transfer into oven dish now ( if you didn’t use a dutch oven) and bake covered for 1 ½ hours at 350.

Thicken, (to thicken you make a slurry, a teaspoon of corn starch mixed with about ¼ C. cold water, then add to pan) if necessary and add cream at end and let heat through for 5 minutes.

I serve this over Jasmine rice and it is divine.

Enjoy!