Directions:

1. To Prepare Veal Stew
   Tie the thyme, parsley and bay leaf together using butcher’s twine to create a bouquet garni. Push the cloves into the side of the whole onion. Place the veal in a pot with the carrots, whole onion studded with cloves and bouquet garni. Season with salt and pepper. Add 5 cups of cold water. Bring to a boil, reduce heat and simmer for 2 hours. Meanwhile melt 2 Tablespoons of butter in a saucepan. Add the flour. Whisk, cooking for 5 minutes or until mixture is blond or light in color. Remove from heat. Reserve to thicken stew.
   NOTE: It is very important to not overcook the roux. For optimal results, it should be blond or light in color, not brown.
   After stew has cooked for 2 hours, sauté the mushrooms in olive oil. Set aside. In a pan, sauté the pearl onions in 1 Tablespoon butter. Add sugar and 2 Tablespoons of water. Stir and cook onions for 2 to 3 minutes or until glazed. Set aside. Remove the bouquet garni from the stew. Carefully drain the liquid from the stew into a pot. Heat, and add the roux. Stir or whisk to dissolve and allow to thicken. Add heavy cream, sautéed mushrooms, glazed onions, and the cooked veal and carrots. Stir to combine. Adjust seasonings to taste. Divide into four servings. Enjoy immediately with rice pilaf!