Veal Stew
  • 1 pound veal stew meat, cut into 2" cubes
  • 2 tablespoons ghee or butter
  • 1 small onion, diced
  • pinch ground cloves
  • 1 large carrot, peeled and thickly sliced
  • 1 stalk celery, roughly chopped
  • 4 cups chicken stock, preferably homemade
  • 2 sprigs thyme, tied with kitchen twine
  • 1 bay leaf
  • 4 medium Yukon gold potatoes, washed and quartered
  • 4 ounces crimini mushrooms, sliced
  • 2 tablespoons ghee or butter
  • 2 egg yolks
  • 1/2 cup coconut milk or 1/2 cup heavy cream
  • 2 tablespoons fresh lemon juice
  • salt and pepper, to taste
  1. Heat 2 tablespoons ghee in a 2 1/2 quart Dutch oven over high heat and cook the veal until browned on all sides, 3 to 5 minutes. Reduce the heat to medium and add the onion and cloves; continue cooking, stirring frequently, until the onion softens and is beginning to turn translucent, about 5 minutes more.
  2. Add the carrot, celery, thyme and bay leaf to the pot and stir in the chicken stock. Increase heat to high and bring to a boil; reduce the heat, cover and simmer for 1 1/2 hours, or until the veal is tender. 20 minutes before the stew is done, add the potatoes to the Dutch oven, recover, and cook until the potatoes are fork tender.
  3. After the potatoes have been added to the stew, heat the remaining 2 tablespoons of ghee in a sauté pan over medium-high heat. Add the mushrooms in a single layer, taking care not to crowd them, and cook, turning frequently, until the mushrooms are nicely browned. Remove the pan from the heat and set aside.
  4. Once the meat and potatoes are done, remove them from the Dutch oven using a slotted spoon and add them to the mushrooms in the sauté pan; keep warm. Pick the thyme sprigs and bay leaf from the the liquid in the pot (you may also remove the celery if you wish).
  5. Whisk egg yolks and coconut milk or heavy cream together in a bowl, and slowly stir into the liquid in the Dutch oven. Cook over very low heat for 10 minutes, stirring frequently, taking care not to let the mixture boil. Return the meat, potatoes and mushrooms to the pot; stir in the lemon juice. Taste, season as needed with salt and pepper, and serve.
  6. Nutrition (per serving): 604 calories, 30.8g total fat, 263.8mg cholesterol, 490.9mg sodium, 1657.5mg potassium, 46.5g carbohydrates, 5.4g fiber, 8.4g sugar, 35.9g protein.
Recipe by Jan's Sushi Bar at