Ingredients:

2 lbs Veal Stew 1000g
2 tablespoon oil 30ml
2 medium onions, finely chopped
1 tablespoon flour 15ml
2 teaspoon tomato paste 10ml
½ cup white wine 125ml
1½ – 2 cups stock 375-500ml
2 cloves of garlic, crushed
bouquet garni
2 tomatoes, peeled, seeded and coarsely chopped
to taste: salt and pepper
1 cup mushrooms, thickly sliced 250ml

For Garnish:
1 teaspoon chopped parsley 5ml
triangular croutes of fried bread

Instructions

Heat oil in a sauté pan and brown the meat a few pieces at time.Remove from the pan, add onions, and cook slowly until golden brown then sprinkle with the flour and continue cooking until a deep brown.Remove pan from heat stir in the tomato paste, the wine and 1½ cups of stock and blend until smooth.Bring slowly to a boil stirring, add the meat, crushed garlic, bouquet garni and tomatoes.
Season, cover and simmer on top of the stove or cook in a moderate over (350ºF)(176°C) for 45-60 minutes or until meat is tender.Stir occasionally, adding reserved stock if the sauce reduces too much.Add the mushrooms to the pan for the last 10 minutes of cooking.Transfer the sauté to a hot deep platter, sprinkle with parsley and surround with croutes.