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Serves 6
Pre-heat the oven 350F.
12 tbs (1 1/2 sticks) unsalted butter
3 lb.s boneless veal, cut into 1-inch cubes
8 tbs unbleached all-purpose flour
1 scant tsp. freshly grated nutmeg
1 1/2 tsp. salt
1 1/2 tsp. freshly ground black pepper
3 cups diagonally sliced peeled carrots (slices 1/8 inch thick)
3 cups coarsely chopped onions
5 tsp. dried dill weed
3 to 4 cups chicken stock
3/4 cup heavy cream
1. Melt 8 tbs of the butter in a heavy flameproof casserole or Dutch oven. Add the veal and cook over medium-low heat, turning frequently, until opaque but not browned, 5 to 10 minutes.
2. Stir 3 tbs of the flour together with the nutmeg, salt, and pepper 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.
3. Add the carrots, onions, 3 tsp. of the dill, and enough stock to just cover the meat and vegetables.
4. Raise the heat to medium and bring just to a boil. Then cover the casserole, transfer it to the oven, and bake for 1 1/2 hours.
5. Remove the casserole from the oven and stir in the cream, the remaining 2 tsp. dill and additional salt, pepper, and nutmeg to taste. Simmer 5 minutes. Serve.
Adapted from The Silver Palate Basics Cookbook
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