Go Back
–+ servings
Featured Image for post Deer Valley Veal Wild Mushroom Stew
Print Recipe Pin Recipe
5 from 1 vote

Deer Valley Veal Wild Mushroom Stew

Cook Time1 hour
Total Time1 hour
Course: Beef
Keyword: dinner, meat
Servings: 6 - 8 servings
Author: Barbara Schieving

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