Apple and Maple Veal Stew

Ingredients

• 30 ml of oil (2 tablespoons)
• 15 ml of butter (1 tablespoon)
• 600 g of veal cubes (1 1/3 lbs)
• Flour (to cover the veal cubes)
• 1 onion, chopped
• 1 garlic clove, chopped
• 125 ml of celery, chopped (1/2 cup)
• 175 ml of apple juice (3/4 cup)
• 125 ml of maple syrup (1/2 cup)
• 1 bay leaf
• 2 yellow apples, cut in pieces
• 60 ml of fresh parsley, chopped (1/4 cup)
• Salt and pepper, to taste

Method

1. In a saucepan, heat the oil and butter on high heat Cover the veal cubes with flour and shake off the excess. Sear the cubes in the oil. Add the onions, garlic and celery and continue cooking for a few minutes.
2. Deglaze with maple syrup and partially reduce. Cover with the apple juice, add the bay leaf, bring to a boil, lower the heat and stew for 1 hour or until the cubes are tender.
3. About 20 minutes before the end of cooking, add the apple pieces. Remove the bay leaf and serve immediately, sprinkle with parsley