Veal, Wild Mushrooms, and Red Wine Recipe

Ingredients

• 4 1/2 pounds boneless veal shoulder or round, cut into 1 1/2-inch chunks
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons plus 2 tablespoons olive or vegetable oil
• 2 large yellow onions, finely chopped
• 3 tablespoons potato starch
• 4 cups chicken broth
• 1 1/2 cups red wine, Cabernet Sauvignon or Zinfandel
• 3/4 pound baby carrots
• 2 tablespoons finely chopped fresh thyme
• 2 tablespoons finely chopped fresh rosemary
• 1 1/2 pounds domestic or wild mushrooms, washed, dried, and cut into 1/4-inch slices
• Garnish: 2 teaspoons finely chopped curly parsley