VEAL STEW WITH ARTICHOKE HEARTS, FAVA BEANS, AND PEAS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Veal Stew with Artichoke Hearts, Fava Beans, and Peas image

Categories     Sauce     Bean     Stew     Veal     Artichoke     Pea     Spring     Simmer     Boil

Yield Serves 4

Number Of Ingredients 26

For sachet d'epice
3 sprigs flat-leaf parsley
2 sprigs thyme
1 dried bay leaf
1 garlic clove, crushed and peeled
1 small onion, peeled and thinly sliced
1 medium carrot, sliced 1 inch thick
1 medium celery stalk, sliced 1 inch thick
1/4 teaspoon whole black peppercorns
For stew
1 pound fresh fava beans, shelled (to yield 1 cup)
Coarse salt
1/4 cup dry white wine
2 pounds boneless veal shoulder, cut into 1 1/2-inch cubes
6 cups water
3 large fresh artichoke hearts, prepared as directed on page 296, and each cut into sixths
1 pound fresh green peas, shelled (to yield 1 cup)
For sauce
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1 large egg yolk (optional)
1/4 cup heavy cream
For serving
Coarse salt and freshly ground pepper
Juice of 1 lemon, or to taste
Coarsely chopped fresh dill or parsley

Steps:

  • Prepare sachet d'epice Place the aromatics on a large piece of cheesecloth, gather the edges to enclose, and tie with kitchen twine.
  • Blanch favas Prepare an ice-water bath in a large bowl for shocking the beans (which stops the cooking and preserves their color). Drop the fava beans into a large pot of boiling salted water until bright green and just tender, about 2 minutes. Lift out the peas with a slotted spoon (or a spider) and plunge into the ice-water bath. Once they are thoroughly cool, drain and peel off the tough outer skins.
  • Cook veal and artichokes Pour the wine into a large saucepan and bring to a boil, then reduce the heat and simmer for 1 minute (to cook off some of the alcohol). Add veal, water, and 1 teaspoon salt. Bring to a boil and skim the foam from the surface with a slotted spoon (veal produces more surface foam than other meats, so this step is important). Add herb sachet and reduce heat to a low simmer. Cook, uncovered, 1 hour, skimming the surface frequently. Add artichokes to the pot, submerging them partially in the liquid. Cook until the artichokes and veal are tender when pierced with the tip of a sharp knife, 20 to 30 minutes more, adding peas during last 3 minutes of cooking. Remove the sachet and squeeze out the liquid into the pot. Then strain the contents of the pot through a fine sieve into a bowl or large measuring cup, reserving veal, artichokes, and peas. You should have about 3 cups liquid.
  • Thicken sauce Wipe out the pot and return it to the stove. First, make a roux by melting the butter over medium heat until foamy, swirling the pan to melt evenly, then whisk in the flour and cook, whisking constantly, 1 minute. Next, make a velouté by whisking the reserved liquid into the roux and bringing to a boil (again, always whisking), cooking until the mixture is smooth. (Classic culinary teaching would have you whisk cold stock into a hot roux, or vice versa, to prevent the sauce from forming lumps, but that isn't necessary as long as you whisk diligently.) Reduce heat and simmer 10 minutes.
  • Make liaison (optional) Whisk together the egg yolk, if using, and heavy cream, then temper by gradually whisking in a cup of the velouté (this will allow the egg to gently heat so it doesn't curdle). Now whisk everything back into the pot and cook over gentle heat until the sauce thickens enough to coat the back of the spoon, 1 to 2 minutes. (If you prefer, omit the egg and whisk the cream directly into the velouté in the pan.)
  • Serve Return the veal, artichokes, and peas to the pot along with the peeled favas and cook gently to heat through, stirring. Season with salt and pepper. Add lemon juice and chopped dill or parsley to taste.
  • Ingredients
  • This stew is best made in spring when all the ingredients are in season, but in a pinch, substitute frozen peas, fava beans, and even artichoke hearts, adding all at the end, just to heat through.
  • BLANQUETTE DE VEAU
  • Omit fava beans, peas, and artichokes. Once the veal has cooked for 1 hour and 20 minutes, melt 2 tablespoons unsalted butter in a medium saucepan over medium-high heat. Add 8 ounces small white button mushrooms and 6 ounces blanched and peeled pearl onions (page 31), tossing to combine. Pour in 1/4 cup stock from the stew and cook, stirring occasionally, until the vegetables are cooked through and the stock has reduced to a syrupy glaze, about 9 minutes. Finish with the liaison, then return veal to the pot along with the vegetables.

There are no comments yet!