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Veal & Mushroom Stew

Veal & Mushroom Stew
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Ingredients

Olive oil (enough to just coat the bottom of the pan for searing and a little more for mushrooms)
3
lb(s) veal stewing meat cut into 2” chunks
1
lb(s) mushrooms (I used cremini and oyster, shitake or fresh porcini would work too)
1
medium onion, coarsely chopped
1-2
cloves garlic, sliced
Salt and pepper to taste
¼
cup sherry
1
cup water
1-2
tbsp Bovril (or beef bouillon)
1
small tin tomato paste
1
tbsp fresh rosemary, chopped (or 1 tsp dried)
1
tbsp fresh thyme leaves ( or 1 tsp dried)
¼-½
cup Italian/flat leaf parsley, chopped
1
small bag frozen baby peas
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Directions

Step 1

Preheat oven to 325°F/170°C.

Step 2

Heat oil in a Dutch oven over medium high heat. Sear veal on all sides in batches. Do not crowd the pan or the meat will just steam. Once you’ve seared each batch, use a slotted spoon to remove the meat and set aside. Continue this process until all the meat is seared.

Step 3

Once the meat is all seared, remove most of the oil from the Dutch oven. Sauté the mushrooms until golden and the onion, sauté for another 2-3 minutes, adding oil as needed. Add the garlic and sherry and deglaze the pan (scrape the bottom to incorporate the stuck on bits) and stir for a few more minutes to bring out the flavors.

Step 4

Return veal to the pot. Add the tomato paste, toss and add the water and Bovril/beef bouillon. Add the rosemary, thyme, parsley, salt & pepper and mix well. Cover and cook over low heat for 5-10 minutes before placing in the oven.

Step 5

Roast, covered for about 45 minutes and taste for seasoning. Add the peas 5 minutes or so before serving.

Great served over garlicky egg noodles, rice or couscous to sop up the gravy.

Rate Recipe

My rating for Veal & Mushroom Stew
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