Veal Stew with Mushrooms
Tender veal cubes simmered with pearl onions, leeks, mushrooms, and a splash of port create a rich, flavorful stew. This nutritious, protein-packed dish is perfect for cozy dinners or meal prep, offering a satisfying combination of lean meat, fiber-rich vegetables, and aromatic herbs in every bite.
Equipment
- 1 large sauté pan
- 1 smaller sauté pan
- 1 salad spinner (for cleaning leeks)
- 1 salad spinner (for cleaning leeks)
- 1 Chef’s knife
- Measuring cups and spoons
- 1 ovenproof dish with lid
Ingredients
- 4 tbsp butter
- 4 tbsp olive oil
- 2 lbs veal stew meat cubed (shoulder or leg)
- ¼ cup flour for dredging
- 3 leeks white and tender green parts, chopped
- 10 oz golden pearl onions peeled
- 3 cloves garlic minced
- ½ cup Ruby Port or substitute Sherry/Marsala
- 14½ oz diced tomatoes
- 1 cup demi-glace
- 5 fresh sage leaves
- 3 tbsp fresh parsley chopped
- Salt & freshly ground black pepper to taste
- 8 oz white mushrooms sliced
Instructions
- Clean and Prepare the Leeks: Start by preparing the leeks, which can often harbor grit and sand. Trim off the root ends and remove any tough dark green leaves. Slice the white and tender green portions into thin rounds. Place the slices in a large bowl of cold water and swirl them to loosen any sand. Use a salad spinner to thoroughly dry the leeks after rinsing.
- Peel and Prep the Pearl Onions: Peeling pearl onions is a bit tedious but essential for this stew. Trim the root and stem ends, then carefully peel the outer skin using a knife and your fingertips. If desired, blanching the onions in boiling water for 30 seconds can make peeling slightly easier, but expect some hands-on effort. Set the peeled onions aside.
- Mince the Garlic: Peel the garlic cloves and mince them finely with a chef’s knife.Properly minced garlic will release its aroma evenly in the stew, creating a rich, layered flavor.
- Chop Fresh Herbs: Chop the fresh parsley finely and set aside. Tear or finely slice the sage leaves. These herbs will add depth, freshness, and an earthy aroma to your stew.
- Prepare the Tomatoes: If using whole plum tomatoes, dice them into small pieces, including the juice. This will provide a rich, slightly tangy base that complements the veal and vegetables.
- Slice the Mushrooms: Wash the mushrooms lightly under cold water and pat dry with a paper towel. Slice them evenly, ensuring they cook uniformly later.Setting them aside allows you to sauté them separately to release excess moisture.
- Dredge the Veal: Place flour in a shallow bowl and season with a pinch of salt and freshly ground black pepper. Pat the veal cubes dry with a paper towel, then dredge them lightly in the flour, shaking off any excess. This step helps create a golden crust when browning and thickens the stew slightly.
- Brown the Veal (Searing the Meat): Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large sauté pan over medium-high heat. When the butter is melted and oil is shimmering but not smoking, add the veal cubes in a single layer.Avoid overcrowding; brown in batches if necessary. Sear the meat until all sides are golden brown, which locks in flavor. Remove the browned veal to a plate once done.
- Sauté the Aromatics (Leeks, Onions, Garlic): In the same pan, add 1 tablespoon butter and 1 tablespoon olive oil. Add the chopped leeks, pearl onions, and minced garlic. Sauté for 5–7 minutes until the leeks are translucent and edges start to brown. This step releases the natural sweetness of the vegetables and builds flavor for the stew.
- Deglaze with Port (Liquids and Flavor): Pour in the ruby port (or your chosen wine) to deglaze the pan. Use a wooden spoon to scrape any browned bits from the bottom. Let it simmer until most of the liquid reduces and thickens slightly, intensifying the flavor.
- Combine Meat and Vegetables: Return the browned veal to the pan, mixing it with the sautéed vegetables. This allows the veal to absorb the aromatic flavors from the leeks, onions, garlic, and wine.
- Add Tomatoes, Demi-Glace, and Herbs: Pour in the diced tomatoes with their juice and the demi-glace. Stir in the sage leaves and chopped parsley. Season generously with salt and freshly ground black pepper. This combination creates a rich, savory base for slow cooking.
- Oven-Braise the Stew: Preheat your oven to 300°F (150°C). Cover the sauté pan with a lid or aluminum foil and place it in the oven. Cook for 1 hour to allow the veal to slowly become tender and absorb the aromatic flavors.
- Sauté the Mushrooms Separately: While the stew cooks, heat a smaller sauté pan over medium-high heat with 1 tablespoon butter and 1 tablespoon olive oil. Add the sliced mushrooms and sauté until their liquid is released and evaporated, about 5–7 minutes. This step prevents the stew from becoming watery and intensifies mushroom flavor. Set aside once done.
- Add Mushrooms to the Stew: After the initial hour of braising, remove the stew from the oven and gently stir in the sautéed mushrooms. Cover and return the pan to the oven for an additional 30–45 minutes. The veal should be fork-tender and the flavors well melded.
- Final Taste and Adjustments: Carefully taste the stew and adjust seasoning with salt and pepper if necessary. At this stage, the herbs, veal, and vegetables should be fully harmonized, producing a deep, rich flavor.
- Rest and Serve: Turn off the oven and let the stew rest for 10–15 minutes before serving. This allows the flavors to settle. Serve warm over mashed parsnip, turnip, or potatoes for a wholesome, satisfying meal.
Notes
- Always pat the veal dry before dredging in flour to ensure a perfect sear.
- Sauté the mushrooms separately to prevent extra moisture from diluting the stew.
- Use demi-glace for richer flavor; a high-quality store-bought version works fine if you don’t have homemade.
- Pearl onions can be replaced with shallots in a pinch, though the flavor is slightly different.
- Letting the stew rest for 10–15 minutes before serving improves flavor absorption.
- This recipe works well for meal prep and freezes beautifully.
