My Favourite One Pot Spring Vegetables Stew

Ingredients

• 2.5 pounds young veal or beef, cut in 2 inch cubes
• 3 tablespoons Extra Virgin Olive Oil
• 3 tablespoons butter
• 2 medium new onions diced finely - for brunoise
• 1 medium carrot cut in very small cubes for brunoise
• 1 celery stalk cut in small pieces for brunoise
• 4 garlic cloves, minced finely for brunoise (remove inner green part)
• 2 bay leaves
• 4 sprigs fresh parsley with stalk
• 1/3 cup white wine
• 3 cups vegetable stock hot
• 15 ounces baby carrots or young carrots cut in half then 2 lengthwise
• 10 small pearl onions peeled and left whole
• 15 ounces young peas
• 2 young turnips, peeled and cut in medium size pieces
• 2 medium leeks, just the white part, sliced medium thin
• 6 to 8 medium Russet potatoes peeled and cut in medium size cubes
• 3 teaspoons chilli powder
• salt

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