Apple and Maple Veal Stew


Lamb

Recipe — Apple and Maple Veal Stew
4 portions
Metric Imperial

Ingredients

  • 2 tablespoons oil
  • 1 tablespoon butter
  • 1 1/3 lb veal cubes
  • Flour (to coat the veal)
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup apple juice
  • 3/4 cup maple syrup
  • 1 bay leaf
  • 2 yellow apples, peeled, cored and cut in pieces
  • 1/4 cup fresh parsley, minced
  • Salt and pepper, to taste

Method

  1. In a saucepan, heat oil and butter over high heat.
  2. Roll the meat cubes in flour and shake off the excess.  Sear the cubes in the oil.
  3. Add the onions, garlic and celery and continue cooking for a few minutes.
  4. Deglaze with maple syrup and lightly reduce.
  5. Cover with apple juice, add the bay leaf, and bring to a boil, lower the heat and simmer for 1 hour or until the meat cubes are tender. Approximately 20 minutes before the end of cooking, add the apple pieces.
  6. Remove the bay leaf, sprinkle with parsley and serve immediately with seasonal vegetables.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.

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Maple is a special addition to any recipe, from appetizer to dessert. Find one that’s perfect for you or your occasion!