Veal and Mushroom Stew

Submitted by sjkotylak

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

 

• Ready In: 5hrs 20mins
• Ingredients: 17
• Serves: 8

ingredients

• 2 1⁄2 lbs stewing veal, cubed
• 1⁄3 cup flour
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 1 onion, chopped
• 3 leeks, chopped (white and light green parts only!)
• 2 garlic cloves, minced
• 1 bay leaf
• 3⁄4 teaspoon salt
• 3⁄4 teaspoon pepper
• 1⁄4 teaspoon ground nutmeg
• 2 1⁄2 cups chicken stock
• 4 cups mushrooms (small button or cremini)
• 2 cups shiitake mushroom caps
• 2 tablespoons lemon juice
• 1⁄2 cup whipping cream
• 1⁄4 cup fresh parsley, chopped

directions

1. Trim veal. In a large plastic bag, shake the veal with flour to coat.
2. In a large shallow Dutch oven, heat oil over med high heat, then brown veal in batches and transfer to slow cooker.
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. 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. Pour over veal in slow cooker, then cover and cook on high for 4 to 5 hours until veal is tender.
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. 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!

Reviews

[duonyte]

I loved everything about this. I did need to make some modifications, but they did not fundamentally change the recipe. My veal roast was only 1.6 lbs, and because I am dealing with a leg injury and standing hurts, I opted to keep it whole. I essentially cooked this as a pot roast. I used about 1/2 lb of white mushrooms, and rehydrated a handful of mixed dried mushrooms. I sauteed the dried with the onion and added at that time. I deglazed the pan with some vermouth and added that plus the soaking liquid to the slow cooker. Less than 1 cup liquid, I'm sure. Cooked on low, and it was fork tender after about 3 1/2 hrs, in my 5 qt cooker. Did not add the cream. Served with mashed potatoes and a green salad.

 

[bjbuttillo]

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)

 

[ellie_]

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!

 

[Rita1652]

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

 

[PanNan]

Wow! This is wonderful comfort food and earned 5 stars all around. I didn't see thyme in the ingredients although it was mentioned in the directions, so I just tied a small bunch of fresh thyme with string and dropped it in with the veal in the crockpot. I served it over rice. Made for ZWT 8.