Today’s post is part of a comfort food roundup and fundraiser. Details on how you can help, as well as links to other fabulous comfort food recipes are at the bottom of this post.
Deer Valley Veal Wild Mushroom Stew is loaded with wild mushrooms in a rich sauce made with white wine, heavy cream and mushroom stock.
A few weeks ago I had the pleasure of dining at Deer Valley’s Fireside Dining at the Empire Canyon Lodge in Park City, Utah as guests of the Deer Valley Resort.
Deer Valley is a beautiful, upscale ski resort, and the Empire Canyon Lodge used for skiers to grab a quick lunch during the day is transformed in to a posh restaurant at night. It’s a one of a kind dining experience and the service was excellent.
Four courses are served buffet style by five stone fireplaces. My daughter joined my husband and me for this fabulous feast.
The first course is a Swiss raclette cheese. The cheese is slowly melted fireside so it’s smokey, gooey and decadent and served with a variety of breads, meat and crackers. My daughter went back for a second plate of cheese; it was her favorite course.
My husband and I enjoyed all the courses, but it was the Veal Wild Mushroom Stew that we both went back for seconds of. It’s pure comfort food. Luckily, when I asked for the recipe, Deer Valley emailed it to me.
It isn’t your typical tomato based stew with potatoes and carrots. It’s made with white wine, heavy cream and wild mushrooms. It’s incredibly rich and incredibly delicious.
The recipe called for porcini mushroom stock. I didn’t want to hunt down a mushroom stock, so I decided to make my own. I posted my Shiitake Mushroom Stock recipe on Pressure Cooking Today.
My grocery store didn’t have veal so I substituted a grass fed beef chuck roast. It was a pretty tender chuck roast, if you substitute a less tender cut of beef, you’ll need to simmer your beef longer.
Deer Valley is closed for the season, but next year, you should come visit, go skiing, and dine at Fireside Dining. But don’t wait until next year to make this flavorful stew at home.
Be sure and scroll down below the recipe for more comfort food recipes, and details on a sweet little family who needs your help.
Deer Valley Veal Wild Mushroom Stew
- 2 lbs. veal stew meat, 1/2-inch diced*
- 1/2 cup cake flour
- 2 shallots, diced small
- 1 white onion, 1″ diced thick
- 6 tablespoons butter
- 1 teaspoon garlic, pureed
- 3/4 cup white wine
- 3 cups porcini stock
- 3 oz. oyster mushrooms
- 3 oz. shiitake mushrooms
- 3 oz. crimini mushrooms
- 1 bay leaf
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 2 teaspoons paprika
- 2 tablespoons lemon juice
- 3/4 cup heavy cream
- Salt and Pepper to taste
- 1/4 cup fresh parsley, chopped
Wash all mushrooms well. Toss meat with cake flour.
Melt the butter in a pan, add onions, shallots and garlic, stir and cook until transparent.
Increase the heat, add veal and stir until slightly brown on all sides. Whisk in the white wine and cook until the liquid thickens. Slowly stir in stock, paprika, thyme, bay leaf and rosemary. Cook until the meat is tender (approximately 45-60 minutes).
Add the mushrooms and cook until tender. Finish with cream, salt, pepper and lemon juice.
Garnish with fresh, chopped parsley
*I used a grass fed beef chuck roast
Recipe courtesy of Jodie Rogers, Snow Park and Empire Canyon Lodge Executive Chef
Disclosure: Deer Valley hosted my family for dinner, but all opinions expressed are always my own.
Please join us! If everyone contributes just a little bit, it can make a big difference.
This Veal Wild Mushroom Stew is a step above ordinary stew, and it’s the perfect comfort food to take to someone special who is going through a difficult time. Many of you may know my sweet friend Ashley who blogs at Center Cut Cook. She’s currently going through an unbelievably difficult time:
Ryan and Ashley found out they were expecting their first child, only to find out one week later that Ryan, a healthy 29 year old, has Stage 4 Colon Cancer.
It has been quite a fight for him so far but Miles, their miracle baby is what has kept them going. Miles was born healthy and happy and brought a whole new joy to his parents’ lives. When Miles was eight weeks old, Ashley was changing his diaper when she saw him doing something odd and thought it was a seizure. They whisked him off to the hospital where blood work confirmed that Miles, at two months old, was in kidney failure. The seizure was a result of the kidney failure.
After three different hospitals and numerous tests, it was confirmed that Miles has a rare disease called Primary Hyperoxaluria (type 1) and will need a life-saving liver and kidney transplant.
Ashely shares updates on the Team Ryan Facebook page. She also shares inspirational messages, and I’m always amazed at her strength and positive attitude. A group of her friends and fellow food bloggers have teamed up today to share fabulous comfort food recipes, and help ease Ashley and Ryan’s burdens just a little bit by contributing to a fundraiser to help pay for Miles kidney and liver transplants.
More recipes perfect to take to someone in need of comfort food:
Sugar Dish Me – Easy Chicken Broccoli Bake
That Skinny Chick Can Bake – Mexican Chicken Manicotti
Food faith & Fitness – Paleo Casserole with Turkey, Peppers, Zucchini, and Tomato
Spend with Pennies – Chicken Noodle Casserole (from Scratch)
Wishes & Dishes – Creamy Chicken Tetrazzini
Frugal Foodie Mama – Pizza Pierogi Casserole
Snappy Gourmet – Chicken Cordon Bleu Pasta Casserole
Miss in the Kitchen – Chicken and Mushroom Tortellini Bake
Life, Love, and Good Food – Poppy Seed Chicken Casserole
Bless This Mess – Quick and Easy Summer Chicken Salad
Mandy’s Recipe Box – 30 Freezer MealsHugs and Cookies – Baked Parmesan Meatball Casserole
A Cedar Spoon – Sausage, Roasted Red Pepper, & Gouda Macaroni & Cheese
It’s Yummi – Easy Cheese & Sausage Pizza Bake
A Family Feast – Easy Freezer Meatballs
Stuck on Sweet – Homemade Goulash
Two Healthy Kitchens – 5-Ingredient Easy Pasta Bake
It Bakes Me Happy – Peach Skillet Galette