Veal & Mushroom Stew Recipe

If you’re looking for a comforting, rich, and flavourful sharing dish, this recipe is the one. Perfect with roast potatoes, mashed parsnips, or your family’s go-to side dish, this Veal and Mushroom Stew is a delicious centrepiece for your next dinner. Our Lidgate Diced Veal is on offer this week and this stew is a great way to bring out the best in it. Cooking it low and slow, the meat stays tender, and the veal pieces soak up the deep and earthy flavours of the mushrooms, herbs, and wine. Although it takes a bit of dedication to prepare, this stew keeps well and can be served as leftovers the next day and is sure to have your guests asking for seconds!

INGREDIENTS

900g DICED VEAL

4 tbsp butter

4 tbsp olive oil

Flour

3 leeks

300g golden pearl onions

3 cloves garlic

½ cup of any Port, Sherry, or Marsala wine

400g tomatoes (diced)

1 cup demi-glace

220g white mushrooms

5 fresh sage leaves

3 tbsp fresh parsley

Salt

Pepper

METHOD

 1.     Clean the leeks well and then chop. Then, clean and take the skin off the pearl onions. Peel and mince the garlic and cut the tomatoes into pieces. Finally, chop the parsley and slice the mushrooms.

2.     Preheat the oven to 150 degrees Celsius.

3.     Put some flour into a mixing bowl and coat the veal cubes. You can season the flour if you like with a little salt and pepper or your favourite dried seasonings. Be sure the veal is dry before coating.

4.     Heat your sauté pan over a medium-high heat, then add 2 tbsp of butter and 2 tbsp of oil to the pan. When the oil is hot, shake off any excess flour from the veal pieces and add them to the sauté pan. Brown the veal on all sides.

5.     Once all the meat is browned, add another tbsp of butter and oil to the pan, as well as the leeks, pearl onions, and garlic. Sauté the vegetables for about 5-7 minutes until the leeks become translucent and slightly brown.

6.     Add the wine and deglaze the pan by scraping from the bottom any meat or leeks that may be stuck. Continue cooking until most of the wine is cooked off, then add the meat back to the pan. Cook until most of the wine is cooked off, then add the meat back to the pan.

7.     Add the tomato pieces along with a cup of demi-glace. Add the sage, parsley, and season with salt and pepper.

8.     Cover and place the pan in the preheated oven and cook for about 1 hour.

9.     Whilst the stew is cooking, sauté the mushrooms separately. Do this by heating a smaller pan over a medium-high heat until hot. Then, add the remaining tablespoon of butter and oil. When hot, add the sliced mushrooms and sauté until most of the liquid has been released and evaporated. Remove from the pan and keep on the side.

10.  After the stew has cooked for an hour, add the mushrooms and continue to cook for an additional 30-45 minutes until the veal is tender.

Recipe originally found at: https://www.reluctantgourmet.com/veal-stew-with-mushrooms-recipe/