|Veal stewing meat||1 1⁄2 Pound, cut into cubes|
|Flour||1⁄4 Cup (4 tbs)|
|Olive oil||2 Tablespoon|
|Shallots||3 , finely minced|
|White pepper||To Taste|
|Dried thyme leaves||1 Pinch|
|Chicken broth||1 Cup (16 tbs)|
|Dry vermouth||1⁄4 Cup (4 tbs)|
|Seedless green grapes||1 1⁄2 Cup (24 tbs)|
Put the veal in a plastic bag with the flour and shake to coat.
Shake off excess flour.
In a large skillet, brown the veal in the oil slowly and thoroughly in several small batches.
Don't rush this step.
Just before the veal is browned, add the shallots; continue to fry until the shallots have softened.
Add salt, pepper, thyme, 1/2 cup of the broth, and the vermouth.
Cook, uncovered, stirring often, until the veal is quite tender, about 45 minutes, adding more broth as needed.
Add the grapes and just bring to a simmer; remove from the heat and serve.