White Veal Stew

from the Martha Stewart Cookbook
via Irene Lindbeck Tibbits

serves 8 generously

6 tablespoons (3/4 stick) unsalted butter, divided
3 pounds boneless leg of veal, cut into 2-inch cubes
1 teaspoon coarse Kosher salt freshly ground white pepper
1 garlic clove, finely minced
3/4 cup finely chopped onions or shallots
3 tablespoons finely chopped fresh dill, divided
1/4 cup all purpose flour
1/2 teaspoon freshly grated nutmeg
11/4 cups chicken or veal stock
1 cup water
2 carrots, peeled and finely julienned
2 leeks, trimmed, washed and finely julienned
3/4 cup heavy cream

In a large flame-proof casserole, melt 4 tablespoons of butter. Add veal and sprinkle with salt and pepper to taste. Cook over medium heat, stirring occasionally, until veal turns white, about 7 minutes. Add the garlic, onions and 2 tablespoons of the dill. Cook for 4 to 5 minutes until soft. Sprinkle on the flour and nutmeg; cook, stirring for 1 minute. Add the stock and water and bring to a boil over high heat. Reduce the heat, cover and simmer very slowly for 45 minutes, stirring once or twice. Do not let the liquid evaporate; add more stock or water if necessary.

In a large skillet, melt the remaining 2 tablespoons of butter. Add the carrots and leeks and toss in the butter until wilted, about 5 minutes. Add the wilted vegetables to the veal and stir in the cream. Heat until the stew comes to a simmer. Sprinkle remaining tablespoon of dill on top just before serving.

This delicious stew is quite easy to prepare.