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Le Chaudron recipe
Cocotte de veau aux légumes
Veal and vegetable casserole
⏱ 120 minServes 6Medium380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1 kg (2.2 lb)veal shoulder, in 4 cm / 1½ in cubes
400 g (14 oz)carrots
300 g (11 oz)waxy potatoes
200 g (7 oz)button mushrooms
2yellow onionsabout 200 g / 7 oz
3 clovesgarlic
200 ml (¾ cup)dry white wine
500 ml (2 cups)chicken stock
2 tbspolive oil
30 g (1 oz)butter
2 tbspflour
1bouquet garnithyme, bay leaf, parsley
1 tspfine salt
1 tspfreshly ground pepper
- 1 kg (2.2 lb) veal shoulder, in 4 cm / 1½ in cubes
- 400 g (14 oz) carrots
- 300 g (11 oz) waxy potatoes
- 200 g (7 oz) button mushrooms
- 2 yellow onions about 200 g / 7 oz
- 3 cloves garlic
- 200 ml (¾ cup) dry white wine
- 500 ml (2 cups) chicken stock
- 2 tbsp olive oil
- 30 g (1 oz) butter
- 2 tbsp flour
- 1 bouquet garni thyme, bay leaf, parsley
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the veal out 30 minutes ahead. Season generously and toss in flour to coat.
- Heat the olive oil and butter in the cast-iron Dutch oven over high heat until foaming and brown the veal in batches, 4 minutes per side.
- Set the meat aside. Slice the 2 onions and soften in the pot over medium heat for 5 minutes. Add the 3 crushed garlic cloves (germ removed) and cook 1 minute.
- Deglaze with the 200 ml (¾ cup) of white wine, scraping up the browned bits, and reduce by half, 3 minutes.
- Return the veal and add hot chicken stock to cover. Add the bouquet garni and bring to a simmer. Cover and cook over very low heat for 1 hr 15 min, stirring now and then.
- Meanwhile, peel the carrots and potatoes and cut into 4 cm (1½ in) chunks. Wipe the mushrooms and quarter them.
- After 1 hr 15 min, add the carrots and potatoes and cook covered for 25 minutes, then add the mushrooms and cook 15 more minutes until everything is tender.
- The meat should shred with a fork. Adjust the seasoning, remove the bouquet garni, sprinkle with parsley and serve from the pot with toasted country bread.
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