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Veal & Mushroom Stew

2 ½-lbs veal cubes
1/3-cup all-purpose flour
2-tbsp vegetable oil
2-tbsp butter
1-onion, chopped
3-leeks, white & light green parts only, chopped
2-cloves garlic, chopped
1-bay leaf
1-tsp salt
1-tsp pepper
½-tsp thyme
¼-tsp ground nutmeg
2 ½-cups chicken stock
4-cups small button or cremini mushrooms
2-cups shitake mushroom caps
2-tbsp lemon juice
½-cup whipping cream
¼-cup fresh parsley, chopped

Trim veal and cut into cubes
In a large plastic bag, shake veal with flour to coat
In a large shallow Dutch oven, heat oil over medium-high heat
Brown the veal in batches
Transfer to slow cooker
Drain the fat from Dutch oven
Add 1-tbsp butter
Fry the onions, leeks, garlic and bay leaf over medium heat, stirring occasionally, until onion is soft, about 5 minutes
Add ½-tsp of salt & ½-tsp pepper
Add the thyme & nutmeg
Stir in stock and bring to a boil, scraping any brown bits from the bottom of the pot
Pour over veal in slow cooker
Cover and cook on low for 6-7 hours until veal is tender (or 4-5 hours on high)
In a large skillet, heat remaining butter over medium-high heat
Sauté mushrooms and remaining salt & pepper until lightly browned, about 10 minutes
Add to slow cooker along with lemon juice
Cover and cook on high for 15 minutes
Stir in whipping cream and parsley
Discard bay leaf

Makes 8 servings