Veal stew

    1 hour 45 min

    Veal is cooked until tender with mushrooms, carrots and shallots in a stout-based gravy.

    1 person made this

    Serves: 4 

    • 500g British rosé stewing veal, cubed
    • 3⁄4 teaspoon salt
    • ¼ teaspoon black pepper
    • 2 tablespoons vegetable oil
    • 2 portobello mushrooms, stems removed and caps cut into 2.5cm slices
    • 8 large shallots (or 1 medium onion), finely chopped
    • 2 tablespoons plain flour
    • 375ml stout, such as Guinness®
    • 1 tablespoon white wine vinegar
    • ½ teaspoon dried thyme
    • 500g large carrots, peeled and cut into 5cm lengths

    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. Pat veal pieces dry with kitchen roll. Season with ¼ teaspoon salt and the pepper. Heat oil in a large casserole pot over high heat. Working in batches, add veal and brown on all sides, about 4 minutes per batch. Transfer veal to a plate.
    2. Lower heat to medium. Add mushrooms and shallots to casserole. Saute until shallots are just golden, about 5 minutes. Stir in flour. Add veal, beer, vinegar, thyme and the remaining salt. Bring to the boil. Add carrots; cover. Lower the heat and simmer until veal is tender, about 1 hour 15 minutes.
    3. Transfer veal, carrot and mushrooms to serving dish. Boil sauce until reduced to about 300ml. Pour over veal.

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