Veal and champignon mushroom stew

Veal Stew with Champignon Mushrooms

This veal stew recipe with champignon mushrooms is a true feast for the senses, perfect for chilly days or family meals. The combination of succulent meat and aromatic mushrooms, enriched with spices, transforms a simple lunch into a memorable culinary experience. Whether you are an experienced cook or a novice in the kitchen, I will guide you step by step to achieve a perfect result.

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Servings: 6

Ingredients:
- 1 kg veal shoulder, diced
- 1 kg champignon mushrooms, cleaned
- 5 red onions, finely chopped
- 5 cloves of garlic, minced
- 3 tablespoons extra virgin olive oil
- 500 ml beef broth (from cubes or homemade)
- 250 ml dry white wine
- 3 allspice berries
- 1 bay leaf
- ½ teaspoon dried thyme
- 2 tablespoons butter
- 2 tablespoons flour
- Salt and freshly ground pink pepper
- Spices to taste (e.g., sweet paprika or white pepper)

Preparation:

1. Preparing the ingredients: Start by washing the veal well and cutting it into cubes of about 3 cm, for even cooking. Clean the champignon mushrooms and cut them in half or keep them whole, depending on your preference. The onion and garlic should be finely chopped to integrate perfectly into the stew.

2. Heating the oil: Use a deep pot or a cauldron to prepare the stew. Heat the extra virgin olive oil over medium heat. This is a crucial step, as well-heated oil will help seal in the juices of the meat.

3. Searing the meat: Add the veal cubes to the hot oil and sauté for 5-7 minutes until browned on all sides. It's important not to overcrowd the pot, so if you have a lot of meat, cook in two batches. This process will intensify the flavors and give the stew a richer taste.

4. Adding the vegetables: Once the meat is browned, add the chopped onion and garlic. Sauté everything together for another 5-8 minutes until the onion becomes translucent and starts to caramelize.

5. Seasoning: Sprinkle salt, pepper, and flour over the meat. Mix well to avoid lumps. This will help thicken the sauce later. Continue cooking for 2-3 minutes.

6. Deglazing with wine: Pour in the dry white wine. This will add a note of acidity and help lift the flavors from the bottom of the pot. Let it simmer for 2-3 minutes until the alcohol evaporates.

7. Adding the broth and spices: Pour in the beef broth and add the allspice, bay leaf, thyme, and any other preferred spices. Bring everything to a boil, then reduce the heat to low, cover the pot, and let it simmer for 40-50 minutes. Stir occasionally to prevent sticking.

8. Preparing the mushrooms: In the last 15 minutes of cooking, add the mushrooms to the pot. You can add them whole or sliced, depending on your preference. They will absorb the stew's flavors and add a pleasant texture.

9. Finalizing: Once the stew is ready, taste and adjust the seasoning as desired. You can also add a bit of butter for extra creaminess. Before serving, sprinkle fresh chopped parsley on top for a touch of freshness.

10. Serving: This delicious stew pairs perfectly with a serving of hot polenta. You can also add a fresh summer salad for a contrast of textures and flavors.

Useful tips:
- Wine: Choose a quality dry white wine that you would be willing to drink. The taste of the wine will reflect in the stew.
- Mushrooms: If you want a more intense flavor, you can also add shiitake or porcini mushrooms.
- Variations: Add diced carrots or bell peppers for a splash of color and nutrients.
- Thickening: If you prefer a thicker sauce, you can add a tablespoon of cornstarch dissolved in water 10 minutes before serving.

Nutritional benefits:
Veal is an excellent source of protein, B vitamins, and essential minerals such as iron. Champignon mushrooms are rich in antioxidants and low in calories, making this stew a healthy and satisfying choice.

Calories: Approximately 450 kcal per serving, depending on the portion of polenta and the amount of butter added.

Frequently asked questions:
1. Can I use another type of meat? Yes, this recipe is versatile and can be made with pork or chicken.
2. What type of wine is recommended? A quality dry white wine is ideal, but you can experiment with red wines for a different taste.
3. Can I prepare this dish in advance? Yes, the stew keeps well in the refrigerator and can be reheated the next day.

With every bite of this veal stew with mushrooms, you'll feel like you've taken a gastronomic journey into the heart of a rich culinary tradition. Don't forget to share this recipe with your loved ones and create unforgettable memories around the table. Enjoy!