Best Veal Stew With Shallots And Wild Mushrooms Recipes

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VEAL AND MUSHROOM STEW



Veal and Mushroom Stew image

A fabulous slow cooker recipe from Canadian Living! You may need more salt depending on what kind of stock you use and your taste!

Provided by Cadillacgirl

Categories     Veal

Time 5h20m

Yield 8 serving(s)

Number Of Ingredients 17

2 1/2 lbs stewing veal, cubed
1/3 cup flour
2 tablespoons vegetable oil
2 tablespoons butter
1 onion, chopped
3 leeks, chopped (white and light green parts only!)
2 garlic cloves, minced
1 bay leaf
3/4 teaspoon salt
3/4 teaspoon pepper
1/4 teaspoon ground nutmeg
2 1/2 cups chicken stock
4 cups mushrooms (small button or cremini)
2 cups shiitake mushroom caps
2 tablespoons lemon juice
1/2 cup whipping cream
1/4 cup fresh parsley, chopped

Steps:

  • Trim veal. In a large plastic bag, shake the veal with flour to coat.
  • In a large shallow Dutch oven, heat oil over med high heat, then brown veal in batches and transfer to slow cooker.
  • Drain fat from Dutch oven and add 1 tbsp of butter. Fry onions, leeks, garlic and lay leaf over med heat, stirring occasionally, until onion is softened (about 5 minutes).
  • Add 1/2 tsp each of the salt and pepper, all the thyme and nutmeg. Stir in stock and bring to a boil, scraping up any brown bits from the bottom of the pan.
  • Pour over veal in slow cooker, then cover and cook on high for 4 to 5 hours until veal is tender.
  • In a large skillet, heat remaining butter over med high heat, then saute all the mushrooms and remaining salt and pepper until lightly browned (about 10 minutes).
  • Add to slow cooker along with lemon juice, then cover and cook on high for 15 minutes.Discard bay leaf and stir in cream and parsley, then serve!

VEAL STEW WITH SHALLOTS AND MUSHROOMS



Veal Stew With Shallots and Mushrooms image

I have not tried this as of yet. This recipie comes from Martha Stewart. I guessed on the Prep Time but the cooking time is accurate.

Provided by ShelleyGirl13

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 lb lean veal shoulder, cut into 1 1/2-inch cubes
1/2 teaspoon salt
fresh ground black pepper
20 shallots, peeled and left whole
2 garlic cloves, minced
1 tablespoon all-purpose flour
1/2 cup dry white wine
1 1/2 cups homemade chicken stock or 1 1/2 cups canned low sodium chicken broth, skimmed of fat
8 fresh sage leaves
2 large fresh thyme sprigs
2 yukon gold potatoes, peeled and cut into 3/4-inch pieces
4 ounces button mushrooms, thinly sliced
4 ounces oysters or 4 ounces shiitake mushrooms, stemmed and thinly sliced
2 tablespoons snipped fresh chives

Steps:

  • 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. Put into a platter.
  • Reduce heat to medium, add shallots and 3 tablespoons water, 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 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.
  • Enjoy.

Nutrition Facts : Calories 403.4, Fat 11.5, SaturatedFat 3.5, Cholesterol 108.3, Sodium 1020, Carbohydrate 36.3, Fiber 1.6, Sugar 1.9, Protein 33.9

VEAL AND MUSHROOM STEW OVER MASCARPONE RAVIOLI



Veal and Mushroom Stew over Mascarpone Ravioli image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h10m

Yield 8 first course servings

Number Of Ingredients 17

1/2 cup peeled, seeded, and chopped tomatoes
2 tablespoons plus 1 teaspoon chopped garlic
2 cups veal reduction
2 tablespoons butter
1 tablespoon finely chopped fresh parsley leaves
8 ounces mascarpone cheese
2 tablespoons chiffonade fresh basil leaves
32 squares fresh pasta (3 by 3 inches) such as wonton wrappers
4 ounces grated Parmigiano-Reggiano
Chopped fresh chives, for garnish
2 tablespoons olive oil
1 pound ground veal
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup finely chopped onions
1 pound assorted exotic mushrooms, cleaned and stemmed
2 tablespoons minced shallots

Steps:

  • Heat the olive oil in a large saute pan, over medium heat. Season the veal with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add the veal to the pan and brown, about 5 to 6 minutes. Add the onions and saute for 2 minutes. Add the mushrooms and 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook for 3 to 4 minutes, or until the mushrooms have released most of their liquid. Add the shallots and tomatoes and cook for 2 minutes. Add the 2 tablespoons of garlic and saute for 1 minute. Add the veal reduction and bring the liquid up to a boil. Reduce to a simmer and cook for 6 to 8 minutes. Adjust seasonings with salt and pepper, to taste. Stir in the butter and parsley. Set aside and keep warm.
  • Bring a pot of salted water to a boil. In a mixing bowl, combine the cheese, remaining teaspoon of garlic, remaining 1/4 teaspoon of salt, remaining 1/8 teaspoon pepper and basil. Mix well. Divide the cheese mixture evenly among the centers of each of 16 squares of the fresh pasta. With a little water, lightly wet the edges of the pasta. Place the remaining pasta squares over the cheese. Press the 2 squares of pasta together tightly, then crimp using the tines of a fork to seal the ravioli completely. Place the ravioli in the boiling water, in batches if necessary, and cook until tender, about 4 to 5 minutes. Remove from the water and drain completely.
  • To serve, place 2 ravioli in the center of each shallow bowl. Spoon the stew over the pasta. Garnish with the cheese and chives.

SWISS-STYLE VEAL AND MUSHROOMS



Swiss-Style Veal and Mushrooms image

Do you wish dinner could be ready when you got home? It takes just 10 minutes to fix it in the morning, then the slow cooker lets you forget it while it cooks all day.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 7h15m

Yield 4

Number Of Ingredients 11

1 ¾ cups Swanson® Chicken Stock
1 (10.75 ounce) can Campbell's® Condensed Cream of Potato Soup
1 teaspoon dried thyme leaves, crushed
1 ½ pounds veal for stew
1 (8 ounce) package sliced mushrooms
8 green onions, sliced
2 tablespoons all-purpose flour
¼ cup water
1 cup shredded Swiss cheese
Hot cooked egg noodles
Freshly ground black pepper

Steps:

  • Stir the stock, soup, thyme, veal, mushrooms and green onions in a 3 1/2-quart slow cooker. Cover and cook on LOW for 7 to 8 hours or until the veal is fork-tender.
  • Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Turn the heat to HIGH. Cover and cook for 5 minutes or until the mixture boils and thickens.
  • Stir in the cheese. Serve over the noodles. Season with the black pepper.

Nutrition Facts : Calories 651.2 calories, Carbohydrate 59.9 g, Cholesterol 227.8 mg, Fat 21.4 g, Fiber 4.9 g, Protein 53.1 g, SaturatedFat 9.5 g, Sodium 1002.6 mg, Sugar 3.8 g

SPRING VEAL STEW



Spring Veal Stew image

This is a wonderful springtime stew loaded with spring onions or shallots, fresh tarragon and peas. Much of the flavor comes from browning the veal cubes, but be careful: veal is pretty lean, so it doesn't take long to dry out. Stewing it for 15 to 20 minutes (sometimes even less) with a little splash of white wine is all it takes. Add the peas at the end, and cook until they're tender and warm - you don't want to cook all the flavor out of them, especially if they're fresh.

Provided by Mark Bittman

Categories     dinner, one pot, main course

Time 1h

Yield 4 servings

Number Of Ingredients 8

1 tablespoon extra virgin olive oil
1 tablespoon butter
1 1/2 to 2 pounds veal cubes, no side larger than 1 1/2 inches
1 sprig fresh tarragon, or 1/2 teaspoon dried tarragon
1 pound spring onions or shallots, peeled (if large, trimmed and halved), or scallions, each cut in 2 or 3 pieces
Salt and freshly ground black pepper
1/2 cup white wine or water
1 cup fresh shelled peas, snow peas or frozen peas

Steps:

  • Put a 12-inch skillet over high heat, and a minute later add oil and butter. Add the meat, in one layer (if you use the larger amount of meat you may have to cook in batches). Cook, undisturbed, until the meat is nicely browned on the bottom, about 5 minutes.
  • Add tarragon, onions and some salt and pepper. Cook, stirring occasionally, until onions soften and any meat stuck to bottom of pan is released, about 5 minutes. Add liquid, stir, reduce heat to low, and cover. Cook 30 to 40 minutes, or until the veal is tender.
  • Uncover, add peas and raise the heat to medium. Cook about 5 minutes, until the peas are done. Adjust seasoning, garnish if you like and serve.

Nutrition Facts : @context http, Calories 434, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 20 grams, Fiber 5 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 895 milligrams, Sugar 5 grams, TransFat 0 grams

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