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.

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.

INGREDIENTS

– olive oil – AP flour  – boneless veal shoulder – unsalted butter – onion – garlic – anchovy paste – soy sauce – sugar – dry white wine – whole milk – chicken stock – fresh thyme – baby potatoes – mushrooms – Kosher salt – black pepper

Heat the oil in a large heavy bottomed pot or dutch oven until hot but not smoking. Toss the veal with salt, pepper, and 2 Tbsp flour and add to the pan.

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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. 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.

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FOR DETAILED RECIPE, VISIT WHAT SHOULD I MAKE FOR

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