Spring Veal Stew
This cozy veal stew is a warm and comforting meal perfect for any occasion. Tender cubes of veal are browned to golden perfection, then simmered slowly with leeks, wine, and aromatic thyme until rich and flavorful. Asparagus, mushrooms, and peas are added to the mix, creating a hearty and satisfying dish that's sure to please. Top it off with a dollop of crème fraîche and a sprinkle of fresh parsley for a touch of freshness. Enjoy this delicious stew straight from the slow cooker to your bowl.
— Constant Cookbook
Ingredients
- 3 lb. boneless veal shank or shoulder, cut into 2-inch cubes
- Salt and freshly ground pepper, to taste
- 3 Tbs. unsalted butter
- 3 Tbs. olive oil
- 2 leeks, white and pale green portions, halved, rinsed and thinly sliced
- 1 cup dry white wine
- 2 fresh thyme sprigs
- 1/2 lb. asparagus, tough ends removed and spears coarsely chopped
- 6 oz. button or cremini mushrooms, sliced
- 1/2 lb. frozen peas
- 1/2 cup crème fraîche or sour cream
- 3 Tbs. chopped fresh flat-leaf parsley
Instructions
- <b>Brown the veal</b>
- Season the veal cubes with salt and pepper. In a large fry pan over medium-high heat, melt the butter with the olive oil. Working in batches if needed to avoid crowding, add the veal and cook until golden brown on all sides, 7 to 10 minutes total. Add the leeks and saut&#233; until they start to soften, about 3 minutes more. Transfer the veal and leeks to a slow cooker.
- <b>Cook the stew</b>
- Return the pan to medium-high heat, add the wine and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Bring the wine to a boil and pour over the veal. Add the thyme sprigs, cover and cook on high for 3 hours or on low for 6 to 6 1/2 hours according to the manufacturer's instructions.
- <b>Add the vegetables</b>
- Add the asparagus, mushrooms and peas to the slow cooker and stir to combine. Cover and continue cooking until the vegetables are tender, 20 to 30 minutes. Remove the thyme sprigs and discard. Stir in the cr&#232;me fra&#238;che until it is blended with the cooking juices. Season the stew with salt and pepper.
- Spoon the stew into shallow bowls, garnish with the parsley and serve immediately. Serves 6 to 8.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Slow Cooker,</I> by Norman Kolpas (Oxmoor House, 2007).
Comments
No comments found.