I love a good veal stew so much! If you desire a good stew out from the winter, this is your recipe! The veal meat is more delicate than beef, and it pairs perfectly with asparagus and mushrooms. A good white wine and fresh sage donate a tasty sour flavor. A suggestion: avoid cheap wine otherwise the sauce will be too acid!
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- 2 lb Boneless veal shoulder
- 2 lb shiitake mushrooms
- 1 lb green asparagus
- 2 yellow potatoes
- 4 cloves of garlic
- 4 tbsp unsalted butter
- 3 tbsp extra-virgin olive oil
- 2 glasses white wine
- 2 cups vegetable stock (optional)
- 1 cup flour
- 1 tbs sage minced
- 1 dash mustard powder
- 1 dash black pepper
- to taste table salt
FIRST STEPS
Peel and mince the onion, then peel and crush the cloves of garlic. Pour the butter on a enamel dutch oven or a thick-bottomed heavy pot, and place over low heat. When the butter is completely melted, add onions and garlic, and sauté until very smooth and translucent, stirring occasionally. Meanwhile, clean the mushrooms, discard the stems and cut the caps in quarters. When the onions are very smooth and translucent, raise the flame a bit and add the mushrooms and 1 dash of mustard. Stir fry 10 mins more.
MEAT & FLOUR
Reduce the veal into cubes large about 1 inch. Flour the meat pieces shaking them to discard the flour in excess. Now, pour the meat into the pot and cook 5 over medium/high heat, stirring continuously. Raise the flame at maximum and pour the white wine. Keep cooking over high heat 5 minutes more, stirring continuously. Finally, low the heat at minimum, cover with the lid, and cook 30 mins before adding the potatoes.
POTATOES IN
Peel and reduce the potatoes into dices. Add the potatoes in the veal stew. Cover the pot with the lid and cook over very low heat until the potatoes will be almost ready (about 90-120 mins). In this time check if there is enough liquid every 30 mins. If not, add a little bit of hot water or vegetable stock.
BAKED ASPARAGUS
Meanwhile the veal stew is cooking, pre-heat the oven on 400° F. Wash and raise the asparagus, then cut and discard the most leathery parts. Place the asparagus over a baking tray lined with parchment paper. Season with olive oil and salt as needed, then bake until the asparagus will be well cooked and crispy (about 15-20 mins). When cooked, cut the asparagus into pieces 1 inch long, and add them into the pot 10 mins before the veal stew is ready.
SERVING THE VEAL STEW
When the veal stew is ready, salt as needed, complete with a generous dash of black pepper and serve hot, with toasted bread slices.
TAKE A LOOK AT THIS
SAUSAGE AND MUSHROOMS PASTA
PRINTABLE VERSION
- 2 lb boneless veal shoulder
- 2 lb shiitake mushrooms
- 1 lb green asparagus
- 2 yellow potatoes
- 4 cloves of garlic
- 4 tbsp unsalted butter
- 3 tbsp extra-virgin olive oil
- 2 glasses white wine
- 2 cups vegetable stock (optional)
- 1 cup flour
- 1 tbs sage minced
- 1 dash mustard powder
- 1 dash black pepper
- to taste table salt
- FIRST STEPS
Peel and mince the onion, then peel and crush the cloves of garlic. Pour the butter on a enamel dutch oven or a thick-bottomed heavy pot, and place over low heat. When the butter is completely melted, add onions and garlic, and sauté until very smooth and translucent, stirring occasionally. Meanwhile, clean the mushrooms, discard the stems and cut the caps in quarters. When the onions are very smooth and translucent, raise the flame a bit and add the mushrooms and 1 dash of mustard. Stir fry 10 mins more. - MEAT & FLOUR
Reduce the veal into cubes large about 1 inch. Flour the meat pieces shaking them to discard the flour in excess. Now, pour the meat into the pot and cook 5 over medium/high heat, stirring continuously. Raise the flame at maximum and pour the white wine. Keep cooking over high heat 5 minutes more, stirring continuously. Finally, low the heat at minimum, cover with the lid, and cook 30 mins before adding the potatoes. - POTATOES IN
Peel and reduce the potatoes into dices. Add the potatoes in the veal stew. Cover the pot with the lid and cook over very low heat until the potatoes will be almost ready (about 90-120 mins). In this time check if there is enough liquid every 30 mins. If not, add a little bit of hot water or vegetable stock. - BAKED ASPARAGUS
Meanwhile the veal stew is cooking, pre-heat the oven on 400° F. Wash and raise the asparagus, then cut and discard the most leathery parts. Place the asparagus over a baking tray lined with parchment paper. Season with olive oil and salt as needed, then bake until the asparagus will be well cooked and crispy (about 15-20 mins). When cooked, cut the asparagus into pieces 1 inch long, and add them into the pot 10 mins before the veal stew is ready. - SERVING THE VEAL STEW
When the veal stew is ready, salt as needed, complete with a generous dash of black pepper and serve hot, with toasted bread slices. 
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