Veal and Mushroom Stew
photo by PanNan
- Ready In:
- 5hrs 20mins
- 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
- Trim veal. In a large plastic bag, shake the veal with flour to coat.
- In a large shallow Dutch oven, heat oil over med high heat, then brown veal in batches and transfer to slow cooker.
- 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).
- 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.
- Pour over veal in slow cooker, then cover and cook on high for 4 to 5 hours until veal is tender.
- 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).
- 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!
Questions & Replies
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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.
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)
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!
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
RECIPE SUBMITTED BY
<p>Picture taken just for Zaar - mmmm milkshake...</p> <p>I'm a brand new single mommy to my tiny perfect human, so thank you to everyone who takes the time to make and review my recipes - I try to send a zmail to each of you, but baby girl has a different idea.</p> <p>I'm a good ol' prairie girl from Canada with one side of the family being Ukrainian/Slovakian and the other side is German/Russian. In other words, when we cook we take carbs, cover them in more carbs, fry'em and serve it smothered in onions and cream. <br />No pro chefs in my family, just grandmas and aunts and cousins and a mom that had me pinching perogies and stuffing strudel before I could form a complete sentence. <br />The most dreaded / laughed at phrase I say is, So last night, I invented this thing for supper... - I would probably publish more recipes if I actually remembered everything I put in or had an idea of how much I added!!</p>