Andrew Lloyd Webber's Veal Stew

Andrew Lloyd Webber's Veal Stew

3 lbs. veal shoulder, cut into 1 1/2-inch cubes
Sweet butter
Olive oil
1 yellow onion, peeled and chopped
3 large carrots, peeled and sliced
2 tbsps. flour (less if desired)
2 cups dry white Bordeaux
About 1 cup chicken stock (canned or use water)
Bouquet garni tied in cheesecloth bag (Pinch of thyme, 4 sprigs of parsley 1 small bay leaf)
12 mushroom caps (browned in small amount of butter, salt, freshly ground pepper to taste)
1 tsp. fresh lemon juice (or twist of lemon)

Brown veal cubes in sweet butter and olive oil in bottom of heavy skillet (or Dutch oven). Add onion and carrot, cook gently until vegetables are transparent. Add flour, scattering it over veal and vegetables. Stir sauce a few minutes longer. Add wine, chicken stock (or water), just enough to cover ingredients. Add bouquet garni and bring to a boil. Cover and simmer about 1 hour. Add mushroom caps and onions. Continue cooking until meat and vegetables are tender. Add salt and pepper to taste, then add lemon juice. Serve very hot over hot cooked rice. Great with all-green salad dressed with lemon-white wine-olive oil dressing. Serve with your favorite wine!

Thoughts: Andrew's stew works well with the addition of garden peas and small new potatoes. The stew is hearty but delicate in flavor.