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Settle in for a big bowl of comfort with this tasty veal and mushroom stew. It’s is teeming with tender chunks of veal braised in a rich, creamy sauce studded with mushrooms and potatoes. Pure yum.
Spring has officially sprung, but there’s still a nip in the air that has me craving this hearty veal and mushroom stew. I think we’re all craving comfort right now and for me that means velvety sauces, root vegetables, and cuts of meat that require time to become fork tender and succulent.
I want a dish that simmers on the stove all day and allows the flavors to meld and develop. I love the earthy flavors of mushrooms and I even sneak a little extra umami in this veal stew with a squeeze of anchovy paste.
But never fear my anti-anchovy friends, the addition of anchovy paste doesn’t add fishiness, but instead a rich savoriness that you can’t quite put your finger on.
Today we’re braising veal shoulder until it’s melt-in-your-mouth tender in a sauce that coats the spoon and clings to the noodles that it’s generously poured over.
Because the veal is mild in flavor, the sauce, while rich, isn’t overly assertive or robust. Instead, it’s subtle, savory, creamy, and everything you want to eat on a chilly day nestled inside.
Tips for success
- Dredging the veal in seasoned flour helps it to brown nicely. Keep an eye on your heat so the veal doesn’t burn.
- If the flour sticks to the pan or burns while you’re browning the veal, remove the veal and wipe out the bottom of the pan. Be sure to remove the burnt bits so they don’t leave a burnt taste in your stew.
- The soy sauce and anchovy paste add a depth of flavor to the stew and tons of umami. If you don’t have either of these in your pantry, add a splash of Worcestershire sauce.
- Be sure your veal is fork tender before serving. If it’s not super tender after simmering for 2 hours, it may need up to an additional half hour.
- This stew is hearty enough as is without serving it over anything. If you prefer to omit the potatoes it’s equally good served over rice, egg noodles, or your favorite pasta.
More tasty stews
- Braised Veal and Peppers
- Turkey Stew
- Guinness Braised Beef Stew
- Chicken and Herb Dumplings
- Beef Bourguignon
Settle in for a big bowl of comfort with this tasty veal and mushroom stew. It's is teeming with tender chunks of veal braised in a rich, creamy sauce studded with mushrooms and potatoes. Pure yum.
- 2 Tbsp olive oil
- 2 Tbsp AP flour + 1/4 cup
- 2 1/2 lbs boneless veal shoulder, cut into 2 inch cubes
- 2 Tbsp unsalted butter
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tsp anchovy paste
- 2 tsp soy sauce
- 1 tsp sugar
- 1 1/2 cups dry white wine
- 1 cup whole milk
- 2 cup chicken stock
- 6 sprigs fresh thyme
- 1 lb baby potatoes, diced
- 10 oz mushrooms, sliced
- 2 tsp Kosher salt
- black pepper
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Heat the oil in a large heavy bottomed pot or dutch oven until hot but not smoking.
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Toss the veal with salt, pepper, and 2 Tbsp flour and add to the pan. Brown on all sides and remove to a plate.
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Add the butter to the pan and add the onions. Cook for 2-3 mins and then add the garlic. Cook for an additional 2 mins.
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Stir in the flour, scraping up the brown bits on the bottom of the pan. Cook for 2 mins, stirring constantly.
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Add the anchovy paste, soy sauce, and sugar. Whisk in the wine, then the milk, and finally the chicken stock.
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Bring to a boil and reduce to a simmer. Add the thyme sprigs, browned veal, potatoes and mushrooms to the pot. Season well with kosher salt and pepper.
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Cover and simmer gently over very low heat for at least 2 hours, or until the veal is tender. Remove the sprigs of thyme. Season to taste and serve over cooked pasta or rice.
- Dredging the veal in seasoned flour helps it to brown nicely. Keep an eye on your heat so the veal doesn’t burn.
- If the flour sticks to the pan or burns while you’re browning the veal, remove the veal and wipe out the bottom of the pan. Be sure to remove the burnt bits so they don’t leave a burnt taste in your stew.
- The soy sauce and anchovy paste add a depth of flavor to the stew and tons of umami. If you don’t have either of these in your pantry, add a splash of Worcestershire sauce.
- Be sure your veal is fork tender before serving. If it’s not super tender after simmering for 2 hours, it may need up to an additional half hour.
- This stew is hearty enough as is without serving it over anything. If you prefer to omit the potatoes it’s equally good served over rice, egg noodles, or your favorite pasta.
Update Notes: This post was originally published in February 2017 but was republished with tips in April 2020.
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Dawn - Girl Heart Food says
OMG, Cathy! I totally know what you mean! Despite loving the nice weather and seeing the sun, there’s something comforting knowing that when it’s raining or snowing or not so nice outside, we’re kind of ‘forced’ to stay in and relax. I’m definitely more of a leisurely person too, but I have to work out. If I didn’t watch out, lol 😀 I just love good food to much. Therefore, treadmill it is 🙂 I don’t eat veal, but I bet this would be lovely all the same with another protein. That anchovy paste is genius! Who would have thought<—– obviously, you did 😉 Have a wonderful (relaxing) weekend!
Cathy says
All about that balance…and I get to do all of my binge-watching while on the elliptical so it’s now the worst!
Alida | Simply Delicious says
Oh. My. Yum! That stew looks crazy good Cathy. How I long for cold, cozy days here in sunny South Africa. But soon it will be Winter here and this recipe is no.1 on my must-make list.
Cathy says
Thanks Alida! Although all your gorgeous summer dishes have been making me jealous!
Karen @ Seasonal Cravings says
Ha, too funny! I can’t believe it’s going to be 68 here on Sunday. I can’t figure out what’s going on with Mother Nature. I agree with you, whatever, I’m eating cozy food for the next few weeks and this one looks so comforting!
Cathy says
We have to stay the cozy course…at least for a couple more weeks!
rebecca | DisplacedHousewife says
I am LOVING the look of your site!!! It looks gorgeous!! And this dinner….amazing. So cozy. Perfect for the rainy weather we’ve been having. And we are exactly the same way…movie marathons and lots of snuggles. This is perfect for exactly that type of day. xoxo
Cathy says
Thanks so much Rebecca! I’m loving the format too – I feel so grown-up!
Mary Ann | The Beach House Kitchen says
This stew sounds absolutely amazing Cathy! The anchovy paste is an interesting addition. Such a fabulous dish to enjoy while cozying up under a nice warm blanket!
Cathy says
Thanks Mary Ann. And yes, I love the little boost from the anchovy paste.
Cheyanne @ No Spoon Necessary says
Lol! Boy and I are much more of a “leisurely stroll, fuzzy blanket and movie marathon” sort of crew too! I mean, don’t get me wrong, I work out 5 days a week, but in my dream world (aka on the weekends), you won’t find me lifting a thing unless it’s in the form of food or the remote. hahahaha. 🙂 Anyways, this stew looks amazing! I don’t eat veal for personal reasons, but I’m thinking I absolutely MUST make this with beef! YUMMMM! So much flavor going on here, Cathy! Love it! Cheers!
Cathy says
The weekends are all about cozy and comfort – agreed!
Cindy says
This looks incredible. I like the movie-going -cozy on the couch crew type of sort myself! My husband would love this stew, but gosh my boys are tricky with creamy sauces and meat. Will try with this one, as it looks delicious.
Cathy says
I know what you mean…there’s always one in the house that is a nose-wrinkler when I try out something new.
annie@ciaochowbambina says
Take that Mother Nature! I’m sure she’ll understand once she sees what’s cooking in your house! This looks and sounds incredible, my friend!
Cathy says
Ha! Take that indeed!
Uncurly DIY Keratin Treatment says
I just finished making this and it’s fabulous. The soy sauce and anchovy paste were brilliant ideas and were the reason I selected this recipe over others. I had only whole anchovies so I chopped them. I also omitted the potatoes but added a few extra mushrooms.
This was the first of your recipes I’ve tried and now that you passed the test, I will move on to others — like your Beef Wellington, which looks especially appealing since you’ve omitted the customary foie gras. Thank you for sharing these and for taking the considerable time it must have required to make such an appealing food blog.
Cathy Roma says
Thank you for such a wonderful review and I’m so happy you’ll give the Wellington a go! Please let me know what you think. And extra mushrooms in place of the potatoes is perfect, especially if served over pasta.