Stew with veal neck a la Boeuf bourguignon

> 60 minutes
veal neck
Chantal Recepten


Chop the onion, finely chop the garlic and chop the carrot and parsnip. Cut the veal neck into rough pieces and add some salt and pepper. Fry the bacon in the pan, add the onion and garlic and fry for a few minutes. Remove this mixture from the pan, leaving the little shortening behind. Add the 20 gr butter and fry the meat until it is slightly brown. Throw the bacon mixture back together with the cubes of carrot and parsnip and let it stand (or braise) for about five minutes.

Add the tomato puree, stir it together, then add the flour and let it be absorbed by the mixture while stirring. Then add the stock, red wine and bay leaves and let it boil. Put the lid on the pan, lower the heat and do your thing, because you have to let this stand for four (!) hours. Stir occasionally, okay? Otherwise it will be stuck to the bottom of the pan and that is to whine. After this has stood for four hours, cut the mushrooms into coarse pieces, fry them for a while and aim at the whole.

Leave for another hour and then attack. Or not, then you attack the next day, because secretly that might be even tastier.


Source: Chantal Recepten


  • 1 kg veal neck
  • 300 gr onions
  • 200 gr parsnip
  • 250 gr winter carrots
  • 300 gr chestnut mushrooms
  • 100 gr silver onions
  • 50 gr tomato puree
  • 125 gr lean bacon cubes
  • 2 cloves of garlic
  • 300 ml red wine
  • 30 gr flour
  • 600 ml vegetable stock
  • 20 gr semi-skimmed butter
  • 3 bay leaves
  • Pepper & sea salt

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