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    You are in: Home / Recipes / Veal and Mushroom Stew Recipe
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    Veal and Mushroom Stew

    Veal and Mushroom Stew. Photo by PanNan

    1/2 Photos of Veal and Mushroom Stew

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    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 20 mins

    20 mins

    5 hrs

    Cadillacgirl's Note:

    A fabulous slow cooker recipe from Canadian Living! You may need more salt depending on what kind of stock you use and your taste!

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    Units: US | Metric


    1. 1
      Trim veal. In a large plastic bag, shake the veal with flour to coat.
    2. 2
      In a large shallow Dutch oven, heat oil over med high heat, then brown veal in batches and transfer to slow cooker.
    3. 3
      Drain fat from Dutch oven and add 1 tbsp of butter. Fry onions, leeks, garlic and lay leaf over med heat, stirring occasionally, until onion is softened (about 5 minutes).
    4. 4
      Add 1/2 tsp each of the salt and pepper, all the thyme and nutmeg. Stir in stock and bring to a boil, scraping up any brown bits from the bottom of the pan.
    5. 5
      Pour over veal in slow cooker, then cover and cook on high for 4 to 5 hours until veal is tender.
    6. 6
      In a large skillet, heat remaining butter over med high heat, then saute all the mushrooms and remaining salt and pepper until lightly browned (about 10 minutes).
    7. 7
      Add to slow cooker along with lemon juice, then cover and cook on high for 15 minutes.Discard bay leaf and stir in cream and parsley, then serve!

    Ratings & Reviews:

    • on September 06, 2013


      This got a two thumbs up from the family and will be made again very soon! Our butcher frequently has veal breast for $3.99 a pound and so I pick one up a few times a month to cut up and use in spaghetti sauce or stews. The only changes made were to omit the leeks (I forgot them when I went grocery shopping) and to add a few more cloves of garlic. I also just simmered it on the stove for about 2 hours. (4)

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    • on August 02, 2013


      Delicious! I used half veal and half beef and more of the regular mushrooms and only a small amount of the shiitake mushrooms. I also used large mushrooms which I sliced instead of the button mushrooms. I also used a little less cream than called for (just used what was left in the cream carton - did not measure). I did not know how much thyme to use, so just shook some from the jar.Very successful meal! Thanks for sharing!

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    • on July 30, 2012


      Tender delish! I did season the veal generously with pepper before flouring. I used only 1 pound meat leaving the rest of the menu as called for. Added 1 tablespoon Worcestershire sauce. I also added the mushrooms the after after adding the onions. Served over leftover penne. This would be yummy over mashed potatoes. Merci Made for ZWT #8

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    Read All Reviews (4)


    Nutritional Facts for Veal and Mushroom Stew

    Serving Size: 1 (258 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 268.9
    Calories from Fat 130
    Total Fat 14.4 g
    Saturated Fat 6.4 g
    Cholesterol 75.5 mg
    Sodium 397.1 mg
    Total Carbohydrate 20.2 g
    Dietary Fiber 2.2 g
    Sugars 5.3 g
    Protein 16.1 g

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