Veal Stew with Shallots and Wild Mushrooms
When stewed, whole shallots and hearty chunks of potato and veal are tender enough to cut with a fork. Serve this easy, elegant stew with wide egg noodles.
- Servings: 4
Source: Martha Stewart Living, November 1994
- 1 tablespoon olive oil
- 1 pound lean veal shoulder, cut into 1 1/2-inch cubes
- 1/2 teaspoon salt
- Freshly ground black pepper
- 20 shallots (about 1 1/2 pounds), peeled and left whole
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine
- 1 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
- 8 fresh sage leaves, or 1 teaspoon dried
- 2 fresh large sprigs thyme, or 1/8 teaspoon dried
- 2 Yukon gold potatoes (about 1/2 pound), peeled and cut into 3/4-inch pieces
- 4 ounces cremini or button mushrooms, thinly sliced
- 4 ounces oyster or shiitake mushrooms, stemmed and thinly sliced
- 2 tablespoons snipped fresh chives
Heat oil in a large saucepan or Dutch oven over medium-high heat. Season veal with salt and pepper, and saute quickly, stirring to brown the pieces on all sides. Remove to a platter.
Reduce heat to medium, add shallots and 3 tablespoons water, and saute until water has evaporated, about 1 minute. Add garlic and flour, and cook, stirring, for 1 minute longer. Add wine and simmer for 2 minutes. Add stock, the veal with any juices from platter, sage, and thyme, and bring to a boil. Reduce heat so that stew is barely simmering, cover, and cook for 30 minutes. Add potatoes, cover, and cook for 25 minutes longer, or until meat and potatoes are tender.
Heat a large nonstick skillet over medium-high heat until it is very hot. Add mushrooms, and cook, stirring, for about 3 minutes (if mushrooms stick to the pan, add a tablespoon of water). Add mushrooms to the stew, and stir briefly. Just before serving, remove the thyme sprigs, and stir in chives.