Veal Stew with Winter Vegetables

Season the veal stew meat heartily with salt and pepper. In a roasting pan or large frying pan, heat one third of the olive oil. Sauté the first third of the meat in it, first on high heat, then on medium heat.

Important: Be sure to roast the ragout cubes on the first side until they come off the bottom of the pan on their own, this is the only way to get a nice crust. Remove and fry the rest of the meat in the same way.

Add the butter to the drippings and sauté the vegetables, onion and garlic. Season with salt and pepper. Add white wine and soup. Carefully remove the drippings from the bottom of the pan. Add the meat repeatedly.

Add half of the freshly finely chopped lemon, bay leaves, parsley leaves and thyme sprigs. Simmer the ragout over a low fire with the lid on for about an hour and a half.

When the ragout is soft enough to cut with a fork, remove the lemon, bay leaves and thyme. Mix some of the hot sauce liquid with the fresh cream, add it and let it simmer for another five minutes. As a final step, sprinkle the remaining fresh finely chopped parsley leaves over the ragout.

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