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I stumbled upon this veal stew recipe during a chilly autumn evening, craving comfort food. Tender chunks of veal simmered with earthy mushrooms create a hearty, flavorful dish that'll warm you from inside out. Rich red wine adds depth, while aromatic thyme brings a touch of elegance. This rustic yet sophisticated meal pairs perfectly with crusty bread or creamy mashed potatoes. Trust me, once you've tried this stew, you'll want to make it again and again. Let's dive into this mouthwatering recipe together!
Ingredients for Delicious Veal Stew with Mushrooms
- Veal shoulder: Tender and flavorful meat that adds richness and depth to the stew, perfect for slow cooking until fork-tender.
- Mushrooms: Earthy and savory, mushrooms enhance the umami flavor of the dish and provide a meaty texture to the stew.
- Onion: Adds sweetness and depth of flavor to the stew, creating a flavorful base for the other ingredients to shine.
- Garlic: Infuses the stew with a pungent and aromatic flavor, enhancing the overall taste of the dish.
- Olive oil: Used for browning the veal and sautéing the vegetables, adding richness and depth to the stew.
- Red wine: Adds complexity and richness to the stew, with its deep flavors complementing the meat and vegetables beautifully.
- Beef broth: Provides a savory and meaty base for the stew, enhancing the overall flavor profile of the dish.
- Thyme: Aromatic herb that adds a subtle earthy flavor to the stew, complementing the other ingredients harmoniously.
- Flour: Used for thickening the stew and creating a rich, velvety texture, ensuring a hearty and satisfying dish.
Read more: Veal Stew Recipe
Essential Tools and Equipment for Making This Veal Stew
- Dutch oven: Essential for slow cooking the veal stew to tender perfection.
- Chef's knife: Needed to cut the veal shoulder into evenly sized chunks for even cooking.
Veal Stew With Mushrooms
A hearty and flavorful veal stew with mushrooms, perfect for a cozy dinner.
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Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 kg Veal shoulder, cut into chunks
- 200 g Mushrooms, sliced
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 2 tbsp Olive oil
- 1 cup Red wine
- 2 cups Beef broth
- 1 tsp Thyme
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp Flour
Read more: Italian Veal Stew Recipe
Instructions:
- 1. Heat the olive oil in a large pot over medium heat.
- 2. Add the veal chunks and brown on all sides. Remove and set aside.
- 3. In the same pot, add the onion and garlic. Sauté until softened.
- 4. Add the mushrooms and cook until they release their moisture.
- 5. Sprinkle the flour over the vegetables and stir to coat.
- 6. Pour in the red wine, scraping up any browned bits from the bottom of the pot.
- 7. Return the veal to the pot and add the beef broth, thyme, salt, and pepper.
- 8. Bring to a boil, then reduce heat and simmer for 1.5 hours, or until the veal is tender.
- 9. Serve hot with crusty bread or over mashed potatoes.
Notes:
For a richer flavor, you can add a splash of balsamic vinegar or a handful of fresh herbs before serving.
Nutrition value:
Calories: 450kcalCarbohydrates: 10gProtein: 35gFat: 25gSaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 2gSugar: 4gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 4mg
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Tried this recipe?Let us know how it was!
Read more: Mushroom Stew Recipe
Tips for Making Veal Stew Ahead of Time and Freezing
Make Ahead Instructions
- Cook the veal stew as directed and let it cool to room temperature.
- Transfer the stew to an airtight container and refrigerate for up to 3 days.
- Reheat on the stovetop over low heat, adding a splash of broth if needed.
Freezing Instructions
- Prepare the veal stew but omit the mushrooms as they can become soggy when frozen.
- Cool the stew completely before transferring to a freezer-safe container.
- Label with the date and freeze for up to 3 months.
- Thaw in the refrigerator overnight before reheating on the stovetop.
Veal stew with mushrooms is a classic French dish that originated in the Burgundy region of France, known for its rich flavors and tender meat.
Common Questions About Cooking Veal Stew with Mushrooms
FAQ:
Can I use a different type of meat instead of veal?
Yes, you can substitute veal with beef or lamb for this recipe.
Can I use dried thyme instead of fresh thyme?
Yes, you can use dried thyme instead of fresh thyme. Just reduce the amount to half since dried herbs are more potent.
Can I make this stew in a slow cooker?
Yes, you can make this veal stew in a slow cooker. Brown the meat and sauté the vegetables before transferring everything to the slow cooker to cook on low for 6-8 hours.
Can I freeze the leftovers?
Yes, you can freeze the leftovers in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
Can I use vegetable broth instead of beef broth?
Yes, you can use vegetable broth instead of beef broth if you prefer a lighter flavor.
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