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Home » Blog » Main Dish Recipes » Veal and Mushroom Stew

Veal and Mushroom Stew

Cathy Roma Published: Apr 1, 2020

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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.
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.
Veal and Mushroom Stew

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.

A pot Veal and Mushroom Stew with silver serving spoon in it.

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.

Veal and Mushroom Stew

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.
Veal and Mushroom Stew

More tasty stews

  • Braised Veal and Peppers
  • Turkey Stew
  • Guinness Braised Beef Stew
  • Chicken and Herb Dumplings
  • Beef Bourguignon
3.67 from 21 votes
Veal Stew in a white crock served over noodles with noodles spilling over the sides.
Print
Veal and Mushroom Stew
Prep Time
15 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 45 mins
 

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.

Course: Main Dish
Cuisine: American
Keyword: veal stew
Servings: 6 servings
Calories: 547 kcal
Author: Cathy Roma | What Should I Make For…
Ingredients
  • 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
Instructions
  1. Heat the oil in a large heavy bottomed pot or dutch oven until hot but not smoking.
  2. Toss the veal with salt, pepper, and 2 Tbsp flour and add to the pan. Brown on all sides and remove to a plate.

  3. 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.
  4. Stir in the flour, scraping up the brown bits on the bottom of the pan. Cook for 2 mins, stirring constantly.
  5. Add the anchovy paste, soy sauce, and sugar. Whisk in the wine, then the milk, and finally the chicken stock.
  6. 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.

  7. 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.

Recipe Notes
  • 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.
Nutrition Facts
Veal and Mushroom Stew
Amount Per Serving
Calories 547 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 9g56%
Cholesterol 173mg58%
Sodium 1259mg55%
Potassium 1294mg37%
Carbohydrates 26g9%
Fiber 3g13%
Sugar 7g8%
Protein 44g88%
Vitamin A 232IU5%
Vitamin C 19mg23%
Calcium 107mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in February 2017 but was republished with tips in April 2020.

35

Main Dish Recipes, Recipe hearty, comfort food, noodles, potatoes, stew, veal, mushroom, comfort

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

★ Made this recipe? Make sure to give it a rating below!

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Reader Interactions

Comments

  1. Dawn - Girl Heart Food says

    February 17, 2017 at 1:02 pm

    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!

    Reply
    • Cathy says

      February 22, 2017 at 10:23 pm

      All about that balance…and I get to do all of my binge-watching while on the elliptical so it’s now the worst!

  2. Alida | Simply Delicious says

    February 17, 2017 at 2:16 pm

    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.

    Reply
    • Cathy says

      February 22, 2017 at 10:22 pm

      Thanks Alida! Although all your gorgeous summer dishes have been making me jealous!

  3. Karen @ Seasonal Cravings says

    February 17, 2017 at 3:30 pm

    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!

    Reply
    • Cathy says

      February 22, 2017 at 10:21 pm

      We have to stay the cozy course…at least for a couple more weeks!

  4. rebecca | DisplacedHousewife says

    February 19, 2017 at 4:33 am

    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

    Reply
    • Cathy says

      February 22, 2017 at 10:21 pm

      Thanks so much Rebecca! I’m loving the format too – I feel so grown-up!

  5. Mary Ann | The Beach House Kitchen says

    February 20, 2017 at 2:30 am

    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!

    Reply
    • Cathy says

      February 22, 2017 at 10:20 pm

      Thanks Mary Ann. And yes, I love the little boost from the anchovy paste.

  6. Cheyanne @ No Spoon Necessary says

    February 20, 2017 at 3:08 pm

    5 stars
    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!

    Reply
    • Cathy says

      February 22, 2017 at 10:20 pm

      The weekends are all about cozy and comfort – agreed!

  7. Cindy says

    February 21, 2017 at 6:36 am

    5 stars
    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.

    Reply
    • Cathy says

      February 22, 2017 at 10:19 pm

      I know what you mean…there’s always one in the house that is a nose-wrinkler when I try out something new.

  8. annie@ciaochowbambina says

    February 21, 2017 at 9:22 pm

    5 stars
    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!

    Reply
    • Cathy says

      February 22, 2017 at 10:15 pm

      Ha! Take that indeed!

  9. Uncurly DIY Keratin Treatment says

    December 20, 2020 at 7:06 pm

    5 stars
    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.

    Reply
    • Cathy Roma says

      December 22, 2020 at 10:44 pm

      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.

3.67 from 21 votes (17 ratings without comment)

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HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

Learn More about Cathy

Subscribe now to receive my exclusive guide of How to Stock a Pantry delivered straight to your inbox!

Join the What Should I Make For... Community to learn what to cook to when to achieve a happier, more balanced life.

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