Shelly's Recipe

BRAISED VEAL AND MUSHROOM STEW

Category: Stews

2-3 lbs veal stew meat, preferably from the shoulder, cut into 1 1/2 inch chunks
1⁄4 cup all-purpose flour
1 1⁄2 tsp coarse kosher salt plus more to taste
Freshly ground black pepper to taste
1⁄4 cup olive oil
1 lb crimini mushrooms, cut in half
1/4 lb Portobello mushrooms sliced into bite-size pieces
1 small onion, cut into 1⁄2-inch chunks
2 cloves garlic, sliced
1 cup dry white wine or Marsala wine
2 cups chicken stock, preferably low sodium
Sprig of fresh rosemary
1 small can medium sized pitted black olives
1 tbsp Dijon mustard
1 (10 oz) pkg frozen peas, thawed
1 tbsp chopped fresh thyme leaves

Pour the flour into a shallow, rimmed plate or pie pan and whisk in 1 tsp salt and a few grinds of pepper. Pat the veal dry and dredge it lightly in the flour mixture.

In a large ovenproof saute pan or skillet, heat 2 tbsp olive oil over medium-high heat. When the oil is shimmering, add the mushrooms and the remaining 1⁄2 tsp of salt. Cook, stirring occasionally, for 4–5 minutes. Add the onion and garlic to the pan and cook until they are soft and just colored and the mushrooms are golden brown, another 7–9 minutes. Remove the mushrooms, onions, and garlic to a bowl and set aside.

Put the same large pan back over medium-high heat with the remaining 2 tbsp olive oil. When the oil is hot, brown the veal, in batches if necessary so as not to crowd. Cook without moving the meat until a nice golden brown crust develops, 2–3 minutes on each side.

Add the wine and deglaze the pan, stirring to scrape up any brown bits. Simmer for 2–3 minutes. Return the veal, mushrooms, onions, and garlic back to the pan with any accumulated juices. Add the rosemary, chicken stock and olives; bring to a simmer. Cover the Dutch oven and simmer 1 to 1 1/4 hours, stirring occasionally or until the veal is tender. Stir in the mustard, peas and thyme to heat through. Serves 4 to 6