Veal Stew With Shallots and Mushrooms

I have not tried this as of yet. This recipie comes from Martha Stewart. I guessed on the Prep Time but the cooking time is accurate.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  lb  lean  veal shoulder, cut into 1 1/2-inch cubes
• 1⁄2 teaspoon salt
•  fresh ground black pepper
• 20  shallots, peeled and left whole
• 2  garlic cloves, minced
• 1  tablespoon all-purpose flour
• 1⁄2 cup dry white wine
• 1 1⁄2 cups  homemade chicken stock or 1 1⁄2 cups  canned low sodium chicken broth, skimmed of fat
• 8  fresh sage leaves
• 2  large fresh thyme sprigs
• 2  yukon gold potatoes, peeled and cut into 3/4-inch pieces
• 4  ounces button mushrooms, thinly sliced
• 4  ounces  oysters or 4  ounces shiitake mushrooms, stemmed and thinly sliced
• 2  tablespoons  snipped fresh chives

Directions

1. Heat oil in a large saucepan or Dutch oven over medium-high heat. Season veal with salt and pepper, and saute quickly, stirring to brown the pieces on all sides. Put into a platter.
2. Reduce heat to medium, add shallots and 3 tablespoons water, saute until water has evaporated, about 1 minute. Add garlic and flour, and cook, stirring, for 1 minute longer. Add wine and simmer for 2 minutes. Add stock, the veal with any juices from platter, sage, and thyme, and bring to a boil. Reduce heat so that stew is barely simmering, cover, and cook for 30 minutes. Add potatoes, cover, and cook for 25 minutes longer, or until meat and potatoes are tender.
3. Heat a large nonstick skillet over medium-high heat until hot. Add mushrooms, and cook, stirring, for about 3 minutes (if mushrooms stick to the pan, add a tablespoon of water). Add mushrooms to the stew, and stir briefly. Just before serving, remove the thyme sprigs, and stir in chives.
4. Enjoy.