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You are here: Home / My Authentic Italian Recipes / VEAL STEW with asparagus, mushrooms and potatoes

VEAL STEW with asparagus, mushrooms and potatoes

05/10/2016 by Filippo Trapella Leave a Comment

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!

VEAL STEW with asparagus, mushrooms and potatoes

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veal-stew-mushrooms-asparagus

  • 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

VEAL STEW with asparagus, mushrooms and potatoes

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.

VEAL STEW with asparagus, mushrooms and potatoes

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.

baked asparagus

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

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.

VEAL STEW with asparagus, mushrooms and potatoes

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

SAUSAGE AND MUSHROOMS PASTA

PRINTABLE VERSION

VEAL STEW with asparagus, mushrooms and potatoes
 
Print
Prep time
15 mins
Cook time
2 hours 30 mins
Total time
2 hours 45 mins
 
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!
Author: Filippo Trapella - philosokitchen.com
Recipe type: Stew
Cuisine: Italian
Serves: 8
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. VEAL STEW with asparagus, mushrooms and potatoes
3.4.3177

 

Filed Under: Entrées, My Authentic Italian Recipes, Recipes, Slow Cooked Tagged With: asparagus, calf, entree, main, meat, mushrooms, party, potatoes, sage, shiitake, slow cooked, stew, veal

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