Cookwares

• Dutch oven

Method

1. 1Step : Brown the veal stew meat brushed with mustard in the Dutch oven.
   
2. 2Step : When the meat starts to brown, add white wine at least halfway up the meat (1/2 liter)
3. 3Step : Start cooking over low heat, add the smoked bacon after an hour of cooking
4. 4Step : Let it cook for as long as possible :) until almost all the liquid is gone: even if it means taking off the lid from time to time. Stir well every 30 mn
   
5. 5Step : After at least 3h of cooking: I let it rest … because I often prepare the meat in the early afternoon for dinner. Before serving, add crème fraîche. Check the salt and pepper seasoning. Reheat well and serve!