6 tbsp. (3/4 stick) butter
3 lbs. boneless leg of veal, cut into 2" cubes
1 tsp. salt
Freshly ground white pepper
2 cloves garlic, peeled & finely minced
3/4 c. finely chopped onions
3 tbsp. finely chopped fresh dill
1/4 c. all-purpose flour
1/4 tsp. nutmeg, freshly grated
1 - 1 1/4 c. chicken or veal stock
1 c. water
4 carrots, peeled & finely julienned
1 leek, trimmed, washed & finely julienned

1. In a large, flame proof casserole, melt 4 tablespoons of the butter. Add the veal and sprinkle with salt and pepper to taste. Cook over medium heat, stirring occasionally, until veal turns white, about 7 minutes. Add the garlic, onions and 2 tablespoons of the dill; cook for 4 to 5 minutes.

2. Sprinkle on the flour and nutmeg. Add the stock and water and bring to a boil over high heat. Reduce the heat, cover and simmer very slowly for 45 minutes, stirring once or twice. Do not let the liquid evaporate; add more stock if necessary.

3. In a large skillet, melt the remaining 2 tablespoons of butter. Add the carrots and leeks and toss in the butter until wilted, about 5 minutes. Add the wilted vegetables to the veal and stir. Heat until the stew comes to a simmer; sprinkle remaining tablespoon of dill on top right before serving. Serves 6.