Best 8 Veal Stew With Shallots And Wild Mushrooms Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Welcome to the delectable world of flavors, where veal stew, shallots, and wild mushrooms come together to create a culinary masterpiece. Embark on a taste journey as we guide you in crafting the perfect veal stew, a dish that combines the richness of veal, the delicate sweetness of shallots, and the earthy aroma of wild mushrooms. Discover how to select the freshest ingredients, master the art of browning and braising, and artfully combine herbs and spices to elevate this classic stew into an unforgettable dish. Whether you're a seasoned home cook or just starting your culinary adventures, let this article be your guide to creating a tantalizing veal stew that will impress your taste buds and become a staple in your home cooking repertoire.

Let's cook with our recipes!

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.

VEAL STEW



Veal Stew image

My aunt gave me this delicious recipe years ago, and it's still my favorite veal dish! This tomato and white wine sauce keeps the meat tender and moist during cooking. Serve over buttered noodles. Hope you enjoy it as much as our family does.

Provided by MNKENNEY

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h40m

Yield 4

Number Of Ingredients 7

4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 pounds veal, trimmed and cubed
1 (8 ounce) can tomato sauce
½ cup white wine
salt and pepper to taste

Steps:

  • In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
  • Add meat to the pot, and brown evenly.
  • Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.

Nutrition Facts : Calories 464.2 calories, Carbohydrate 6.9 g, Cholesterol 204.1 mg, Fat 25.4 g, Fiber 1.3 g, Protein 44.8 g, SaturatedFat 6.3 g, Sodium 512.1 mg, Sugar 3.7 g

PRESSURE COOKER VEAL STEW WITH SHALLOTS AND WILD MUSHROOMS



Pressure Cooker Veal Stew with Shallots and Wild Mushrooms image

Egg noodles are the perfect side dish for this elegant stew.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 14

1 1/2 pounds lean veal shoulder, cut into 1 1/2-inch cubes
Coarse salt and freshly ground pepper
3 1/2 tablespoons olive oil
4 ounces cremini or button mushrooms, thinly sliced
4 ounces oyster or shiitake mushrooms, stemmed and thinly sliced
2 cloves garlic, minced
2/3 cup dry white wine
1 tablespoon all-purpose flour
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
1 pound small shallots, peeled
1 1/4 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
2 tablespoons snipped fresh chives

Steps:

  • Sprinkle veal with salt and pepper. Pour 1 1/2 tablespoons olive oil into the pressure cooker, and place over medium-high heat. Cook veal in batches without crowding, until browned on all sides, about 5 minutes. Remove from pot, and transfer to a dish.
  • Add remaining 2 tablespoons olive oil and mushrooms, and cook, stirring until golden, 2 to 3 minutes. Add garlic, and cook for 1 minute. Remove from pot, and transfer to a dish.
  • Add wine. Scrape up any browned bits from the bottom. Add flour, and cook, stirring for 1 minute. Add reserved veal, stock, sage, and thyme, and bring to a boil. Reduce heat to medium. Attach cover, and bring pressure to the second red ring. Adjust heat to maintain pressure, and cook for 20 minutes. Turn off heat, and lower pressure using the natural release method (see instruction booklet). Remove cover.
  • Add shallots, potatoes, and reserved mushrooms, and place over medium heat. Attach cover, and bring pressure to second red ring. Adjust heat to maintain pressure, and cook for 4 minutes. Turn off heat, and allow pressure to decrease using the natural release method. Remove thyme sprigs, and stir in chives. Serve.

VEAL STEW WITH SHALLOTS AND WILD MUSHROOMS



Veal Stew with Shallots and Wild Mushrooms image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 15

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

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. 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.

Nutrition Facts : Calories 336 g

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



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!

WILD MUSHROOM STEW



Wild Mushroom Stew image

This wild mushroom stew is a dish that combines different types of mushrooms. Types of mushrooms may vary, and how many types of mushrooms you use is also up to you.

Provided by Tao,RN

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Mushroom

Time 50m

Yield 2

Number Of Ingredients 11

3 tablespoons vegetable oil
2 cups beech mushrooms
2 cups oyster mushrooms, sliced
1 cup shiitake mushrooms, chopped
½ cup chicken stock
½ teaspoon salt
1 tablespoon water
1 teaspoon cornstarch
2 tablespoons diced red bell pepper
2 tablespoons sliced green onions
1 teaspoon ground white pepper

Steps:

  • Put a clay pot into a cold oven. Preheat the oven to 375 degrees F (190 degrees C).
  • Heat oil in a wok until shimmering. Add beech, oyster, and shiitake mushrooms. Cook and stir until mushrooms soften and volume is reduced, 3 to 5 minutes. Add chicken stock and salt. Increase heat and bring to a boil. Remove from the heat and transfer mushroom mixture to the preheated clay pot.
  • Turn the oven to 300 degrees F (150 degrees C) and bake the mushrooms for 10 minutes.
  • Stir water and cornstarch together in a small bowl. Remove mushrooms from the oven, add cornstarch mixture, and stir everything evenly. Cover, increase oven to 375 degrees F (190 degrees C), and bake for another 10 minutes.
  • Stir in bell pepper, green onions, and white pepper. Bake for 5 minutes and serve.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 15 g, Cholesterol 1 mg, Fat 21.2 g, Fiber 4.1 g, Protein 8.1 g, SaturatedFat 3.4 g, Sodium 645.2 mg, Sugar 3.9 g

MUSTARDY VEAL STEW



Mustardy Veal Stew image

Provided by Florence Fabricant

Categories     dinner, one pot, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1/2 pound small fresh mushrooms
2 pounds stewing veal, in 1-inch cubes
1/2 cup chopped onion
2 cloves garlic, minced
1/2 cup veal or chicken stock
1/2 cup dry white wine
1 teaspoon fresh rosemary leaves
1/2 teaspoon dry thyme
3 tablespoons Dijon mustard
3 tablespoons heavy cream
1 1/2 tablespoons drained capers
Salt and freshly ground black pepper to taste
2 tablespoons minced fresh parsley

Steps:

  • Heat the oil in a heavy casserole. Brown mushrooms over high heat, then remove from casserole.
  • Add the veal to the casserole, brown it lightly, then stir in the onion and garlic. Saute another couple of minutes, then add the stock, wine, rosemary and thyme. Return the mushrooms to the casserole.
  • Cover and cook over low heat until the veal is tender, about one-and-a-half hours. Mix the mustard and cream together and stir it in. Cook uncovered about 10 minutes, until the sauce has thickened somewhat. Stir in the capers, then season with salt and pepper. Cook a few minutes longer, transfer to a serving dish and sprinkle with parsley.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 4 grams, Sodium 619 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

  • Choose high-quality meat: For the best results, use grass-fed or organic veal. This will ensure that the meat is tender and flavorful.
  • Brown the meat before stewing: Browning the meat before stewing will help to develop its flavor and create a rich, flavorful sauce.
  • Use a variety of vegetables: This recipe calls for shallots, wild mushrooms, and carrots, but you can use any vegetables that you like. Some other good options include celery, potatoes, and turnips.
  • Use a good quality red wine: The red wine that you use in this recipe should be one that you would enjoy drinking on its own. A full-bodied red wine, such as a Cabernet Sauvignon or a Merlot, will work well.
  • Simmer the stew for at least 2 hours: The longer you simmer the stew, the more tender the meat will become and the more flavorful the sauce will be.
  • Serve the stew with mashed potatoes, egg noodles, or rice: This stew is delicious served with a variety of side dishes. Mashed potatoes, egg noodles, and rice are all good options.

Conclusion:

This veal stew with shallots, wild mushrooms, and red wine is a delicious and easy-to-make dish that is perfect for a cold winter night. The meat is tender and flavorful, the sauce is rich and savory, and the vegetables are perfectly cooked. This stew is sure to be a hit with your family and friends.

Related Topics