Veal Stew with Herbs

Instructions

1. Prepare the veal
   Pat the veal cubes dry with paper towels and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the veal in batches, about 3-4 minutes per side, being careful not to overcrowd the pan. Transfer the browned meat to a plate.
2. Build the flavor base
   In the same pot, add the onions, carrots, and celery. Cook for 5-7 minutes until softened, scraping up any browned bits from the bottom of the pot. Add the garlic and cook for another 30 seconds until fragrant.
3. Deglaze and simmer
   Pour in the white wine and simmer for 2-3 minutes, allowing the alcohol to cook off. Return the veal to the pot along with any accumulated juices. Add the chicken broth and bouquet garni. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover and cook for 1 hour and 30 minutes, or until the veal is almost tender.
4. Prepare the mushrooms
   While the stew is simmering, heat 1 tablespoon of butter in a separate skillet over medium-high heat. Add the mushrooms and cook until golden brown, about 5-7 minutes. Season with salt and pepper, then add to the stew during the last 30 minutes of cooking.
5. Make the roux
   In a small bowl, mash together the remaining tablespoon of butter with the flour to form a paste (beurre manié). When the veal is tender, remove the bouquet garni and stir in the butter-flour mixture. Simmer for 5-10 minutes until the sauce thickens.
6. Finish the stew
   Reduce heat to low and stir in the heavy cream. Adjust seasoning with salt and pepper to taste. Simmer gently for 5 more minutes, being careful not to boil after adding the cream.
7. Serve
   Sprinkle the stew with fresh chopped parsley just before serving. Serve hot with crusty bread, mashed potatoes, or buttered egg noodles.