Danish Veal Stew

Danish Veal Stew © kvalifood.com

A French-inspired stew with veal, vegetables, and white wine — braised slowly until the meat is tender and the sauce is rich. Smoked lardons are rendered in the pot first and give a good flavour base. Crème fraîche and lemon zest are stirred in at the end and lift the dish. Serve with rice and salad.

Ingredients

Yields 4 servings

  • 25 g smoked lardons, cut into cubes
  • 500–600 g veal (topside or shoulder), cut into cubes
  • 1–2 tbsp oil
  • 2 dl onion, finely chopped
  • 2–3 cloves garlic, finely chopped
  • 1–2 bell peppers, cut into strips
  • 3 carrots, sliced
  • 3–4 stalks celery, sliced
  • 1 dl chopped tomatoes (tinned)
  • 2 sprigs thyme
  • 2 dl dry white wine (or apple cider)
  • 2½ dl stock
  • 2 dl crème fraîche 18%
  • 2 tsp grated lemon zest
  • 3 tbsp chopped parsley
  • salt, freshly ground pepper

To serve

  • loose rice
  • salad

Directions

Lardons and meat

Render the lardon cubes in a heavy-bottomed pot over medium heat until almost crisp. Remove them and leave the fat in the pot. Brown the veal in 2 batches in the lardon fat with a little oil — brown thoroughly on all sides. Remove the meat and season with salt and pepper.

Vegetables

Sweat the onion and garlic until soft and translucent. Add the bell pepper and stir. Add the tomatoes and let it bubble for a couple of minutes.

Braising

Return the meat and lardons to the pot. Add the thyme, white wine, and stock. Bring to the boil and skim. Put the lid on and reduce to a low simmer. Let the stew simmer for 45 minutes. Add the carrots and celery and continue for 30–45 minutes until the meat is tender.

Finish

Remove the thyme sprigs. Stir in the crème fraîche and let the stew simmer uncovered for 5 minutes. Season with salt, pepper, and lemon zest. Scatter over the parsley and serve.

Notes

  • Add the vegetables halfway through — put in too early and they go mushy
  • Crème fraîche 18% can split at high heat; stir it in over a low heat and don’t boil hard after adding
  • Lemon zest goes in right at the end — it lifts the heavy wine sauce
  • Apple cider gives a light sweetness instead of white wine — both work well
  • Freezing: 3 months