A longtime symbol of cuisine bourgeois—the simple, hearty home cooking of France (which is more valuable to most of us than haute cuisine, the four-star stuff)—this is an immensely satisfying dish and quite straightforward. Serve it over white rice or with crusty bread.

　　

Ingredients

makes 4 to 6 servings

　　6 tablespoons (3/4 stick) butter

　　2 pounds boneless veal shoulder, cut into 2-inch cubes

　　1 onion, peeled and quartered

　　2 carrots, cut into chunks

　　2 turnips or parsnips, trimmed, peeled, and cut into chunks

　　Salt and black pepper to taste

　　6 cups chicken stock, preferably homemade (page 160)

　　2 bay leaves

　　7 fresh thyme sprigs

　　1/4 cup flour

　　2 egg yolks

　　1/2 cup heavy cream

　　1 tablespoon fresh lemon juice

　　Chopped fresh parsley leaves for garnish, optional

　　

Step 1

Put a large flameproof casserole or Dutch oven with a lid over medium-high heat for 2 or 3 minutes. Add 2 tablespoons of the butter. A minute later, when the foam subsides, brown the veal chunks, adding a few at a time, turning them to brown all over, and removing the pieces as they brown. Take your time and brown the veal in batches if necessary so they darken nicely; depending on your heat level and the size of your pan, this will take from 10 to 20 minutes.

　　

Step 2

If necessary, drain all but 2 tablespoons of the fat from the pan and add the onion, carrots, and turnips. Cook, stirring occasionally, for 5 minutes, then add the salt, pepper, stock, bay leaves, and thyme. Bring to a boil and return the veal to the casserole. Adjust the heat so the stew simmers steadily and cook, partially covered, stirring occasionally, until the veal is tender, 45 to 60 minutes.

　　

Step 3

Transfer the veal and vegetables to a large bowl. Strain and reserve the stock. Melt the remaining butter in a medium saucepan over low heat. Add the flour and whisk constantly for 3 minutes; do not let the mixture brown. Whisk in 2 cups of the reserved stock and cook, whisking occasionally, until the mixture thickens, about 5 minutes. Add the egg yolks and cream and cook, whisking constantly, for another 2 minutes. Whisk in the lemon juice and remove from the heat.

　　

Step 4

Pour the sauce over the veal and vegetables, garnish, and serve.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.