Veal and Portobello Mushroom Stew
Veal and Portobello Mushroom Stew is a dairy free recipe with 8 servings. This main course has 314 calories, 23g of protein, and 10g of fat per serving. For $2.55 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 43 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 3 hours and 30 minutes. If you have balsamic vinegar, flour, bay leaf, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. It is brought to you by A Family Feast . With a spoonacular score of 84%, this dish is spectacular. If you like this recipe, you might also like recipes such as Veal and Mushroom Stew, Roasted Portobello Mushroom with Poached Egg in a Creamy Mushroom Sauce, and Veal Stew.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 180 minutes
Ingredients:
1½ teaspoons balsamic vinegar
1 teaspoon dry basil
1 bay leaf
½ teaspoon freshly ground black pepper
1 14.5-ounce can stewed tomatoes, large pieces cut into bite sized chunks
1 cup diced fennel (white bulb end), about one small head
½ teaspoon fennel seeds
1 cup all-purpose flour, divided
1 tablespoon garlic minced
1 teaspoon kosher salt
3 tablespoons olive oil, plus more if needed
½ pound cipollini onions, or small boiling onions cleaned of stems and skins. (If large cut in half.)
1 teaspoon dry oregano
½ pound fresh Roma or San Marzano plum tomatoes dice fine
1 pound large Portobello mushroom caps cut into one inch pieces (use the large mushroom caps and not the baby portabella)
Salt and pepper to taste
1½ pounds veal stew meat (*See note above)
1 ½ cups chicken or vegetable stock
1 ½ cups merlot wine
Equipment:
dutch oven
bowl
wooden spoon
frying pan
pot
Cooking instruction summary:
Dredge the veal pieces in a half cup of the flour, salt and pepper.Heat a large heavy bottomed pot or Dutch oven over medium high and add the three tablespoons of oil. Once smoking hot, add veal and sear in two batches. Remove seared meat to a bowl.Add more oil if needed and add diced fennel, garlic, cipolinni onions and mushrooms. Saute for five minutes to brown.Reduce to medium and add remaining half cup of flour and stir with a wooden spoon for about a minute.Add merlot and stir to combine, scraping pan bottom.Increase heat to high and add stock, fresh tomatoes, stewed tomatoes, bay leaf, oregano, basil and fennel seeds. Bring to a boil then reduce to low.The mixture will be thick and may stick unless you use a heat diffuser under the pot. Once the heat diffuser is in place, cover and cook on low for 2-3 hours* (see note above) or until meat is tender. Stir often to make sure it doesnt stick.Once the meat is tender, taste for salt and pepper and after adjusting seasoning, add balsamic vinegar and stir. Discard bay leaf and serve.
Step by step:
1. Dredge the veal pieces in a half cup of the flour, salt and pepper.
2. Heat a large heavy bottomed pot or Dutch oven over medium high and add the three tablespoons of oil. Once smoking hot, add veal and sear in two batches.
3. Remove seared meat to a bowl.
4. Add more oil if needed and add diced fennel, garlic, cipolinni onions and mushrooms.
5. Saute for five minutes to brown.Reduce to medium and add remaining half cup of flour and stir with a wooden spoon for about a minute.
6. Add merlot and stir to combine, scraping pan bottom.Increase heat to high and add stock, fresh tomatoes, stewed tomatoes, bay leaf, oregano, basil and fennel seeds. Bring to a boil then reduce to low.The mixture will be thick and may stick unless you use a heat diffuser under the pot. Once the heat diffuser is in place, cover and cook on low for 2-3 hours* (see note above) or until meat is tender. Stir often to make sure it doesnt stick.Once the meat is tender, taste for salt and pepper and after adjusting seasoning, add balsamic vinegar and stir. Discard bay leaf and serve.
Nutrition Information:
covered percent of daily need
