Best 10 Veal Stew With Shallots And Mushrooms Recipes

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Indulge in a culinary delight with our delectable Veal Stew with Shallots and Mushrooms recipe. This classic French dish tantalizes the taste buds with tender veal simmered in a flavorful broth, complemented by aromatic shallots and earthy mushrooms. Savor the rich and savory flavors as the veal melts in your mouth, while the shallots and mushrooms add a depth of flavor that will leave you craving for more.

Accompanying this main course is a collection of equally enticing recipes to complete your meal. Treat yourself to our creamy and comforting Mashed Potatoes, prepared with fresh herbs and a hint of garlic for an extra layer of flavor. For a refreshing side, our Green Salad with Lemon Vinaigrette offers a vibrant and tangy complement to the richness of the stew. And to satisfy your sweet cravings, our selection of delectable desserts includes the classic Crème Brûlée, featuring a velvety custard base and a caramelized sugar topping that will transport you to dessert heaven.

Let's cook with our recipes!

VEAL MARSALA



Veal Marsala image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

8 veal cutlets (about 3 ounces each)
Salt and freshly ground black pepper
2 to 3 tablespoons unsalted butter
2 to 4 tablespoons olive oil
1 large shallot, finely chopped
2 to 4 garlic cloves, smashed
2 ounces assorted mushrooms, sliced
1/2 cup sweet Marsala
3/4 cup low-salt chicken broth
Leaves from 1 fresh rosemary sprig

Steps:

  • Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.
  • Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.
  • Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.

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

VEAL WITH MUSHROOM-WINE SAUCE



Veal with Mushroom-Wine Sauce image

A tender and flavorful main course, Veal with Mushroom-Wine Sauce, brings a touch of elegance to the dinner table. "This delicious entree came from a cookbook filled with low-fat recipes. We altered it a bit to better suit our tastes," says Julie Kocur of Abingdon, Maryland.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

4 veal cutlets (4 ounces each)
1/2 teaspoon canola oil
1 pound sliced fresh mushrooms
1 small onion, chopped
1 garlic clove, minced
1/2 cup white wine or reduced-sodium chicken broth
4 teaspoons all-purpose flour
1/4 cup water
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large nonstick skillet coated with cooking spray, cook veal in oil over medium heat until no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add mushrooms, onion and garlic to the skillet; cook over medium-high heat until tender, 5-8 minutes. Add wine, stirring to loosen browned bits from pan. , Combine flour and water until smooth; stir into mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in parsley, salt and pepper. Serve over veal.

Nutrition Facts : Calories 231 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 281mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

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

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 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 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!

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

VEAL STEW MARENGO



Veal Stew Marengo image

Provided by Mimi Sheraton

Categories     dinner, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 18

2 1/2 pounds well trimmed veal shoulder, cut in 2-inch pieces
Salt and black pepper
1/2 cup olive oil, or as needed
1/2 pound mushrooms, coarsely chopped
12 to 15 small white onions
4 tablespoons unsalted butter
1 1/2 tablespoons flour
2 cloves garlic, minced
3 shallots, minced
1 cup dry white wine
1 cup hot veal stock or hot water
3 sprigs parsley
1 bay leaf
Pinch of leaf thyme
2 large tomatoes, peeled, seeded and diced, or 2 canned tomatoes, well drained and diced
1 or 2 teaspoons tomato puree (not paste), if needed
About 12 slices toasted round of French bread rubbed with garlic
Minced parsley for garnish

Steps:

  • Dry veal pieces with paper towel, then sprinkle lightly on all sides with salt and pepper.
  • Heat olive oil in heavy Dutch oven or casserole. When it begins to smoke add layer of veal. Pieces should not touch each other. Brown over moderate heat, turning pieces so they brown evenly. When first batch is brown, remove and reserve. Add second batch and continue until brown. Add more oil if needed.
  • Add mushrooms to pan and brown quickly. When juice subsides, remove mushrooms. Add onions to pan and stir in hot fat until golden brown on all sides. Remove from pan.
  • Pour oil from pot leaving about 2 tablespoons. Return veal to pan and add butter. Stir over low heat until butter melts. Sprinkle veal with flour. Saute over moderate heat and stir with wooden spoon until flour is absorbed.
  • Add garlic, shallots, wine, stock or water, parsley, bay leaf, thyme and tomatoes. Bring to boil. Cover pan, reduce heat and simmer gently but steadily for about 45 minutes or until meat is almost entirely tender. Add more wine and stock if needed.
  • Return mushrooms and onions to pan and cook for 30 minutes or until meat and onion are tender. Adjust seasonings, remove bay leaf and parsley, and skim fat from surface of sauce. If sauce seems thin, or if color needs brightening, stir in tomato puree and simmer for 5 minutes.
  • Turn into serving dish and top with minced parsley and toasted French bread. Boiled potatoes, green noodles or rice are optional garnishes.

Nutrition Facts : @context http, Calories 671, UnsaturatedFat 22 grams, Carbohydrate 37 grams, Fat 37 grams, Fiber 6 grams, Protein 43 grams, SaturatedFat 11 grams, Sodium 1358 milligrams, Sugar 12 grams, TransFat 0 grams

Tips:

  • Use high-quality ingredients for the best flavor. Look for fresh, flavorful shallots, mushrooms, and veal.
  • Sear the veal in a hot pan before braising it. This will help to develop a deep, rich flavor.
  • Use a good quality dry white wine for the braising liquid. A dry white wine will help to brighten the flavor of the stew.
  • Add a variety of vegetables to the stew for extra flavor and nutrition. Some good options include carrots, celery, onions, and potatoes.
  • Season the stew to taste with salt, pepper, and other herbs and spices. Be careful not to over-season the stew, as the flavors will develop over time.
  • Serve the stew with a side of mashed potatoes, rice, or noodles.

Conclusion:

This veal stew with shallots and mushrooms is a delicious and hearty meal that is perfect for a cold night. The tender veal, flavorful shallots, and earthy mushrooms come together to create a dish that is both comforting and satisfying. With a little planning and effort, you can easily make this stew at home. So next time you're looking for a special meal to impress your friends or family, give this veal stew a try.

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