Veal And Mushroom Stew
In this recipe, the veal is slowly simmered with mushrooms and a touch of sweet Marsala wine until tender. Peas contribute subtle sweetness and color.
Equipment
Ingredients
- 6 Main-Dish Servings
- 1½ pounds boneless veal shoulder cut into 1½-inch chunks
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 tablespoons vegetable oil
- 1 pound medium mushrooms trimmed and cut in half
- ¼ pound shiitake mushrooms stems removed
- ½ cup water
- ⅓ cup sweet marsala wine
- 1 package 10 ounces frozen peas, thawed
Instructions
- Preheat oven to 350°F.
- Pat veal dry with paper towels and sprinkle with salt and pepper.
- In nonreactive 5-quart Dutch oven, heat 2 tablespoons oil over medium-high heat until very hot.
- Add half of veal and cook until browned, using slotted spoon to transfer meat to bowl as it is browned.
- Add remaining veal to pot and brown in same way.
- In Dutch oven, heat remaining 1 tablespoon oil over medium-high heat.
- Add all mushrooms and cook, stirring occasionally, until lightly browned.
- Return veal to Dutch oven; pour in water and Marsala, stirring until browned bits are loosened from bottom of pan.
- Heat to boiling.
- Cover Dutch oven and bake, stirring occasionally, until veal is tender, 1 hour to 1 hour 15 minutes.
- Stir in peas and heat through.
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