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4 from 9 votes
Veal Stew in a white crock served over noodles with noodles spilling over the sides.
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
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.