In this video, watch Martha Stewart make veal stew with artichoke hearts, fava beans, and green peas. This type of stew is a white stew, since the meat doesn’t get browned before going in the broth. Martha uses a classic roux to thicken the recipe first, and then solidifies it further using a liaison with eggs and cream. You will find plenty of valuable tips and tricks for making soups in this handy tutorial!

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00:00 Introduction
00:30 How To Make A Bouquet Garni
1:20 How To Cook Veal
2:55 Adding Vegetables
3:58 How To Make A Roux
5:33 Adding Veal And Vegetables Back
6:11 How To Serve
6:29 Final Result

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How to Make Martha Stewart's Veal Stew | Martha's Cooking School | Martha Stewart

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