Ingredients:

2 tablespoons oil 30ml
4 tablespoons butter 60ml
3 lbs Veal Stew 1500g
3 chopped medium onions
2 crushed garlic clove
2 sliced medium carrots
3 cups fresh mushrooms, sliced 750ml
¼ cup fresh chopped parsley 60ml
¼ cup fresh chopped fennel 60ml
1 bouquet garni
to taste: salt & fresh ground pepper
2 cups chicken stock 500ml
3 tablespoons beurre manie 45ml
(half butter, half flour)
½ cup 35% cream 125ml

Instructions

Heat oil and half the butter in a thick pot.Brown half the Veal cubes, remove.Brown the rest of the Veal, remove and put on the side.Add the rest of the butter to the pot and brown the vegetables, 4-5 minutes on high heat.Return the Veal cubes to the vegetable mixture and add seasonings.Stir well.Pour in the stock and heat to boiling.Scrape the bottom of the pot to deglaze.Lower heat, cover and simmer for 1¼ hour, or until Veal is tender.

Prepare the beurre manie and add to the sauce.Stir while cooking to thicken the stew.Add the warm cream immediately before serving.Add seasoning, if necessary.Garnish with the chopped fennel.