Veal and Mushroom Stew
Indulge in the comforting flavors of this hearty Veal and Mushroom Stew, a dish that brings tender veal stew meat and earthy cremini mushrooms together in a rich, creamy broth. Slow-cooked to perfection with aromatic vegetables, fresh thyme, and a splash of dry white wine, this stew promises deep, complex flavors in every bite. A touch of heavy cream adds a velvety finish, making it irresistibly luscious. Perfect for cozy family dinners or an impressive weekend meal, this one-pot recipe is served best with crusty bread or fluffy mashed potatoes to soak up every bit of the flavorful sauce. With a balance of gourmet flair and down-to-earth comfort, this stew is sure to warm you from the inside out.
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Recipe Information
Ingredients
- 1.5 pounds veal stew meat
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 medium carrots, peeled and sliced
- 1 large celery stalk, chopped
- 3 garlic cloves, minced
- 12 ounces cremini mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 cup dry white wine
- 3 cups beef or veal stock
- 1 bay leaf
- 2 sprigs fresh thyme
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the veal stew meat with salt and pepper, then brown the pieces in batches, making sure not to overcrowd the pan. Set the browned veal aside on a plate.
Lower the heat to medium and add the remaining olive oil and butter to the pot.
Add the diced onion, sliced carrots, and chopped celery. Cook until the vegetables begin to soften, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced mushrooms to the pot and cook for 4-5 minutes, until they release their moisture and begin to brown.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook the flour for 2 minutes, stirring constantly, to remove the raw flavor.
Deglaze the pot by pouring in the white wine. Scrape the bottom of the pot to release the browned bits and allow the wine to reduce by half, about 2-3 minutes.
Add the browned veal back to the pot along with the beef or veal stock, bay leaf, and thyme sprigs.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, stirring occasionally, until the veal is tender.
Stir in the heavy cream, then simmer uncovered for an additional 10-15 minutes to allow the stew to thicken to your desired consistency.
Taste the stew and adjust the seasoning with additional salt and pepper, if needed.
Remove the bay leaf and thyme sprigs before serving.
Garnish with fresh chopped parsley and serve hot with crusty bread or mashed potatoes on the side.
Nutrition Facts
Calories |
2519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.9 g | 191% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 756 mg | 252% | |
| Sodium | 4112 mg | 179% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 21.7 g | ||
| Protein | 196.8 g | 394% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 313 mg | 24% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 4858 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
