2 pounds boneless veal shoulder or rump, cut into 1–1/2 inch cubes, trim excess fat
2 teaspoons Kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil
1 medium onion, diced
2 medium celery stalks, diced
4 garlic cloves, minced
1 cup dry white wine
24 pearl onions, peeled
1 pound turnips, trimmed and cut into 1 1/2-inch pieces
3 medium carrots, cut into 1 1/2-inch pieces
1 teaspoon fennel seeds
1 cup stock
2 tablespoons cornstarch
1/4 cup cold water
1/2 cup fresh or frozen peas
2 tablespoons finely chopped tarragon
Place the veal on a tray and season both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat the oil in large sauce pan or Dutch oven over medium heat.
Stir in the onion, celery and garlic, cover and sweat for 4 minutes.
Add the wine, raise the heat to high and boil until the wine is reduced by one-half, about 3-4 minutes.
Stir in the turnips, carrots, fennel seeds, peppercorns, bay leaf and 1/2 teaspoon each salt and pepper. Pour the stock over this, give a stir, and set the veal cubes on top of the vegetables.
Stovetop Method: Cover and cook for 1 1/2 hours at barely a simmer or until the veal is fork tender.
Slow Cooker Method: Set the slower cooker on low and cook for 6 hours or until the veal is fork tender.
Just before serving toss in the peas and combine the water and cornstarch and pour into the hot stew. Stir frequently until the sauce has thickened. Garnish with chopped herbs and serve.
Substitute 1 1/2 teaspoons herbes de Provence for the herbs in this recipe, if the anise flavor doesn’t appeal to you.