1 sprig fresh flat leaf parsley, plus chopped parsley for garnish

1 sprig fresh thyme

1 dried bay leaf

1 tablespoon peppercorns

3 pounds boneless beef shoulder or veal stewing meat, cut into 2 inch pieces

4 cups chicken stock or prepared low sodium chicken broth

1 yellow onion, cut into quarters

1 clove garlic, sliced

salt and freshly ground black pepper

½ pound fresh pearl onions, blanched and peeled, or frozen pearl onions, thawed

3 tablespoons unsalted butter

6 ounces chanterelles or other fresh wild mushrooms

1 tablespoon all purpose flour

¼ cup heavy cream



1.Make a bouquet garni with the parsley and thyme sprigs, bay leaf and peppercorns (tie the ingredients together in cheesecloth {so that they can be removed easily after cooking). In a large saucepan, combine the veal, stock, onion quarters, garlic, bouquet garni and season to taste with salt and pepper. Bring to a boil over high heat, then reduce heat to low, cover and cook gently until the veal is just tender, about 1-1/4 hours. Discard the bouquet garni and onion quarters.

2. Add the pearl onions to the pan and simmer until the onions are tender, 10 to 15 minutes longer. Using a slotted spoon, transfer the veal and onions to a bowl. Bring the cooking liquid to a boil over high heat and cook until reduced to about 2 cups, about 10 minutes.

3. Meanwhile, in a frying pan over medium heat, melt 2 tablespoons butter. Add the mushrooms and salt and pepper to taste and saute until tender, about 5 minutes. Set aside while you make the sauce.

4. In a small bowl, mash together the remaining 1 tablespoon butter with the flour, blending to make a smooth paste. Gradually whisk the butter mixture into the simmering stock, a little at a time. When all of the butter mixture has been added, simmer until slightly thickened, whisking constantly, about 2 minutes.

5. Return the veal and pearl onions to the sauce and add the mushrooms. Simmer for 2 minutes to allow the flavors to blend. Add the cream and return to a simmer. Taste and adjust seasoning. Serve over white rice or mashed potatoes, garnished with the chopped parsley.


from The Williams Sonoma Cookbook

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