Stew with braised veal blade

> 60 minutes
veal blade
Chantal Recepten


Heat up a casserole pan and let the butter melt (you can also use full fat butter, but anything for those laid-back macros. You know what I mean. Add the veal to the pan and fry until lightly browned. Take it out of the pan and put it in a bowl, leaving the frying fat /drippings in the pan. Add the sliced carrot, onion and crushed garlic. Fry this for about 5 minutes and in the meantime mix the flour in with the meat.

Add the bay leaves, the pickled pearl onions (still without the liquid) and the mustard to the vegetables. Stir briefly and then add the meat. Keep stirring while you add the meat stock, red wine and pickled pearl onion liquid. Add the ontbijtkoek in small chunks.

Let the mixture come to a boil, then take the pan off the high heat, put it on the lowest burner and let it simmer for at least 4 hours. The meat will get more and more tender. After about 3½ hours, throw the mushrooms and coarsely chopped shallots into a frying pan and briefly fry them until they start to brown slightly, then add them to the casserole pan. Keep stirring every now and then. The more the meat falls apart, the more tender it will be.

Source: : Chantal Recepten


  • 750 gr veal blade
  • 300 gr carrots
  • 225 gr onion
  • 190 gr drained pickled pearl onions
  • All the liquid from the jar of pickled pearl onions
  • 380 ml meat stock
  • 300 ml red wine
  • 42 gr ontbijtkoek zero (a traditional Dutch spiced loaf)
  • 2-3 bay leaves
  • 20 gr mustard
  • 20 gr flour
  • 4 cloves of garlic
  • 20 gr low-fat butter
  • 300 gr mushrooms
  • 100 gr shallots

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