Enjoy the early days of Spring with this bright stew using veal with dill, peas and carrots. It’s the perfect dish using early spring vegetables from your garden or market!

From by the bay, wishing you dill filled spring memories!

Maryann

Dill Veal Stew with Peas and Carrots

Adapted from Silver Palate
Serves 6
Ingredients:
12 tablespoons (1 ½ sticks) unsalted butter
3 pounds boneless veal shoulder or shank, in 1-inch cubes
½ cup unbleached all-purpose flour
1 scant teaspoon freshly grated nutmeg, plus additional to taste
1 ½ teaspoons salt, plus additional to taste
1 ½ teaspoons freshly ground black pepper, plus additional to taste
3 cups peeled carrots, sliced diagonally (1/8 thick)
3 cups coarsely chopped yellow onions
5 tablespoons finely chopped fresh dill
3 to 4 cups chicken stock
3/4 cup heavy cream or yogurt

optional: 2 cups frozen baby peas

Directions:
1. Preheat oven to 350 F
2. Melt 8 tablespoons (1 stick) of butter in a heavy oven-proof casserole over medium-low heat. Add the veal and cook, turning frequently, without browning.
3. Stir 3 tablespoons flour, the nutmeg, salt, and pepper together in a small bowl, and sprinkle over the veal. Continue to cook over low heat, stirring, for 5 minutes. The flour and veal should not brown.
4. Add the carrots, onions, 3 tablespoons of the dill, and enough stock just to cover the meat and vegetables. Raise the heat to medium, bring to a boil, cover, and bake in the oven for 1 ½ hours.
5. Remove the stew from the oven and pour it through a strainer placed over a bowl. Reserve the solids and liquid separately.
6. Return the casserole to medium heat and melt the remaining 4 tablespoons of butter in it. Sprinkle in the remaining 5 tablespoons flour and cook over low heat, whisking constantly, for 5 minutes.
7. Whisk the reserved cooking liquid slowly into the butter and flour mixture and bring to a simmer. Cook slowly, stirring constantly, for 5 minutes.
8. Whisk in the cream and the remaining 2 tablespoons dill, and season with salt, pepper, and nutmeg. Return the veal and vegetables plus the frozen baby peas to the casserole and simmer together to heat through, about 5 minutes. Transfer to a deep serving dish and serve at once.