Slow-Cooked Veal Roast

In an 8-quart Dutch oven over medium-high heat, sear roast on all sides until nicely browned. Add a few sprigs of thyme and 2 cups of water to the pot, stirring gently. Bring the mixture to a rolling boil, then decrease the heat to low and let it simmer for 30 minutes, covered.

Next, add sliced carrots, diced potatoes, and chopped onions to the pot. Cover the Dutch oven again and let it continue to simmer for another 30 minutes, or until all the vegetables are tender. Stir in sliced mushrooms and let them cook for an additional 15 minutes, or until all the vegetables and veal are cooked through. Remove the roast and vegetables from the pot, and keep them warm.

In a separate cup, whisk together flour and 2 tablespoons of water until you have a smooth paste with no lumps. Gradually whisk this mixture into the liquid in the Dutch oven, stirring constantly to avoid lumps. Continue cooking the stew over low heat until the gravy has thickened slightly, stirring occasionally.

Stir in frozen peas and let them heat through. In a small bowl, whisk together egg yolks until they're light and fluffy. Slowly pour a small amount of the hot gravy into the egg yolks, whisking constantly to avoid scrambling the eggs. Gradually pour the egg yolk mixture back into the gravy, whisking until it's thickened to your liking. DO NOT LET IT BOIL!

To serve, ladle some of the warm gravy over the veal and vegetables. Serve the remaining gravy in a small serving dish, such as a gravy boat.