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    Home » Recipes » Main Dishes » Beef

    Deer Valley Veal Wild Mushroom Stew

    Published by Melissa on April 24, 2015 | Updated June 10, 2022 | 21 Comments

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    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.

    Featured Image for post Deer Valley Veal Wild Mushroom Stew

    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. 

    Collage of Deer Valley's Fireside Dining at the Empire Canyon Lodge in Park City

    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.

    Deer Valley Veal Wild Mushroom Stew

    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.

    Collage of making Deer Valley Veal Wild Mushroom Stew

    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 Veal Wild Mushroom Stew is loaded with wild mushrooms in a rich sauce made with white wine, heavy cream and mushroom stock.

    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.

    Featured Image for post Deer Valley Veal Wild Mushroom Stew
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    Deer Valley Veal Wild Mushroom Stew

    Cook Time1 hr
    Total Time1 hr
    Course: Beef
    Keyword: dinner, meat
    Servings: 6 - 8 servings
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    • 2 lbs. veal stew meat ½-inch diced*
    • ½ cup cake flour
    • 2 shallots diced small
    • 1 white onion 1" diced thick
    • 6 tablespoons butter
    • 1 teaspoon garlic pureed
    • ¾ 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
    • ¾ cup heavy cream
    • Salt and Pepper to taste
    • ¼ cup fresh parsley chopped

    Instructions

    • 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

    Notes

    *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

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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Mumtaz Robson

      May 08, 2018 at 9:46 am

      Hi I found this recipe from the pressure cooked mushroom stock! Would you say you could make this in the IP? Also did you discard the shiitake mushrooms you made the stock with or used them in this? Say you wanted to make the stock and this meal the same day?

      Thank you

      Reply
      • Barbara Schieving

        May 08, 2018 at 9:55 am

        I also did a IP version recently https://www.pressurecookingtoday.com/beef-and-wild-mushroom-stew/. I need to add a link to it on the stock recipe. You can easily make it the same day. I discarded the mushrooms, but you could taste them and if you wanted use them.

        Reply
    2. Joan Welch

      December 28, 2015 at 10:06 am

      Do you bring this to a simmer and cover the pot for the 60 minutes on the stove? Also, can it be done in a pressure cooker and if so for how long?

      Thanks.

      Joan

      Reply
      • Barbara Schieving

        December 28, 2015 at 11:34 am

        Hi Joan – I think you could easily do it in the pressure cooker. With pressure cooker recipes, you thicken at the end of cooking, so make a roux with the flour at the end, or a cornstarch slurry and don’t flour the meat. Also, deglaze the pan with the wine and cook out all the alcohol from the wine since it won’t evaporate as it cooks like on the stove. I think a 15 minute pressure cook time would be about right. Let me know how it goes.

        Reply
    3. Mike Crawford

      December 15, 2015 at 2:47 pm

      Ok maybe I missed it but where does the flour come into the recipe

      Reply
      • Barbara Schieving

        December 15, 2015 at 2:52 pm

        Hi Mike – the meat is tossed in the flour before browning. I’ve updated the recipe. Thanks!

        Reply
    4. Gretchen @ Two Healthy Kitchens

      May 04, 2015 at 1:19 pm

      Barbara … your photos are gorgeous!! Really, really beautiful!! I can almost taste how delicious this stew is!! And how fun to make something from such a fun little getaway! 🙂

      This project has been so exciting to be a part of! I’ve loved reaching out to all the readers and raise awareness to make a difference for the Wagner family. I’m hoping we’ve had a big impact!!

      Have a great week!

      Reply
    5. Carol at Wild Goose Mama

      April 27, 2015 at 5:11 pm

      Whoa Mama, what a delicious stew. I am a mushroom lover—-and all the other supporting ingredients. I love mushrooms enough that even the veal is a supporting ingredient. Excellent.

      Reply
    6. Carol

      April 27, 2015 at 12:13 pm

      What a beautiful place Deer Valley Resort is…and what a delicious looking stew. Bob isn’t a fan of veal so I’ll go your route and use beef. I need to hunt down some dried mushrooms at the grocery store…..I’m sure they must have them-I’ve just never noticed where they hide them!

      I follow Ashley’s blog and have asked myself more than once how much more can this family endure? My prayers are for MUCH better days for them all….you’re so right Barbara, they’re SO due for some good news…..and soon.

      Reply
    7. Sara | Belly Rumbles

      April 27, 2015 at 6:01 am

      As winter is basically here in freaky weather Sydney, stew time is well and truly here. With mushroom season here, this stew looks wonderful and perfect.

      Reply
    8. Lorraine @ Not Quite Nigella

      April 27, 2015 at 4:30 am

      Ooh I recognised that name straight away from the cookbook that you gave me for Christmas one year mum!! 😀 That stew looks wonderful-kind of like you knew I was freezing in the opposite part of the world 😛 xxx

      Reply
    9. Foodiewife

      April 25, 2015 at 10:51 am

      This stew is so up my alley. It sounds rich and flavorful, and I absolutely must make this! It also sounds pretty simple to make. I’m sorely tempted to serve this with egg noodles. Have you ever asked for chuck eye roast? It’s a cut of meat that Cook’s Illustrated recommends, and that’s all I buy from now on– it’s a super tender cut of meat. We’re expecting chillier weather this week, so I’m moving this recipe to the top of my “what’s for dinner” list.

      Reply
      • Barbara Schieving

        April 25, 2015 at 6:13 pm

        Thanks Debby – I know you’re going to love the stew. I still haven’t found a local butcher that sells a chuck eye roast. I really need to bug them to start carrying them.

        Reply
    10. Adri

      April 24, 2015 at 8:37 pm

      What a wonderful meal, and that stew is divine!

      Reply
    11. Liz

      April 24, 2015 at 2:17 pm

      Oh, boy, would this be a huge hit with my family—definitely a gourmet dish that I could make at home. And it would sure be a great dinner to bring to someone needing comfort. So glad to have joined forces to help out the Wagners.

      Reply
    12. Rocky Mountain Woman

      April 24, 2015 at 10:01 am

      I love Deer Valley! The food is always amazing, and their service can’t be beat.

      I’ll check out that cute little family that needs help. Thanks for bringing it to our attention….

      Reply
    13. Lisa Huff @ Snappy Gourmet

      April 24, 2015 at 9:09 am

      Wow, I could go for a big plate of this for lunch today! Do you deliver? 🙂 Just kidding! But seriously, this would make a great meal for a party, comfort food, or family meal! Looks incredible! Great working with you on this project too!

      Reply
    14. Rosa

      April 24, 2015 at 7:37 am

      I’m so sorry to hear about Ryan. He is in my thoughts…

      A wonderful stew. Extremely comforting and so appetizing. Lovely clicks too.

      Reply
      • Rosa

        April 24, 2015 at 7:38 am

        I hope Miles will also get a transplant soon. Sending my prayers to them all…

        Reply
        • Barbara Schieving

          April 25, 2015 at 6:14 pm

          Thanks Rosa – this sweet little family is definitely due for some good news.

          Reply
    15. Maureen | Orgasmic Chef

      April 24, 2015 at 5:40 am

      It’s hard to express how much I love this recipe after reading about Ashley, Ryan and Miles. That’s more suffering than any family can endure. I’m off to learn more. If we all do a little, it will lighten her burden.

      Thanks so much for sharing and this recipe is so good. I must have it!

      Reply

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