Wine-Braised Veal and Mushroom Stew

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 55 minutes

Quick Ingredients

• 2.5 pounds (1.1 kg) veal shoulder or stew meat, cut into 1.5-inch cubes
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 1/4 cup (30 g) all-purpose flour
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large yellow onion, diced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 12 ounces (340 g) cremini or button mushrooms, halved or quartered
• 1 cup (240 ml) dry white wine
• 3 cups (720 ml) low-sodium veal or beef stock
• 2 tablespoons tomato paste
• 2 teaspoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 bay leaves, 4 sprigs thyme, 1 small sprig rosemary
• 1/2 teaspoon smoked paprika
• 1/4 cup (60 ml) heavy cream (optional, for richness)
• 2 tablespoons chopped fresh parsley (for garnish)

Do This

• 1. Preheat oven to 325°F (165°C). Pat veal dry, season with salt and pepper, and toss with flour to coat.
• 2. Brown veal in batches in a heavy Dutch oven with olive oil and 1 tablespoon butter until deeply golden. Remove to a plate.
• 3. Add remaining butter, onion, carrots, and celery; cook until softened. Stir in garlic, then mushrooms, and sauté until they release liquid and begin to brown.
• 4. Stir in tomato paste and smoked paprika; cook 1 minute. Pour in wine, scraping up browned bits; simmer 3–4 minutes to reduce slightly.
• 5. Add stock, Dijon, Worcestershire, bay leaves, thyme, and rosemary. Return veal and any juices; bring to a gentle simmer.
• 6. Cover and braise in the oven for 1.75 to 2 hours, until veal is very tender.
• 7. Remove herbs. If desired, simmer uncovered on the stovetop to thicken; stir in cream, adjust seasoning, garnish with parsley, and serve hot.

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Why You’ll Love This Recipe

• Deeply comforting and luxurious, with tender veal in a silky, wine-kissed mushroom gravy.
• Hands-off slow cooking: once everything is in the pot, the oven does the work.
• Perfect for cold evenings and special dinners, but simple enough for a weekend family meal.
• Even better the next day, making it ideal for make-ahead entertaining.

Grocery List

• Produce: Yellow onion, carrots, celery, garlic, cremini or button mushrooms, fresh thyme, fresh rosemary, fresh parsley.
• Dairy: Unsalted butter, heavy cream (optional), your favorite creamy mash or butter for serving sides (optional).
• Pantry: Veal shoulder or veal stew meat, olive oil, all-purpose flour, dry white wine, low-sodium veal or beef stock, tomato paste, Dijon mustard, Worcestershire sauce, bay leaves, smoked paprika, kosher salt, black pepper, crusty bread, egg noodles, or potatoes for serving (optional).

Full Ingredients

For the veal and vegetables

• 2.5 pounds (1.1 kg) veal shoulder or veal stew meat, cut into 1.5-inch cubes
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 1/4 cup (30 g) all-purpose flour
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter, divided
• 1 large yellow onion, finely diced
• 2 medium carrots, peeled and sliced into 1/4-inch rounds
• 2 celery stalks, sliced into 1/4-inch pieces
• 3 cloves garlic, minced
• 12 ounces (340 g) cremini or button mushrooms, cleaned and halved (or quartered if large)

For the wine-kissed gravy

• 1 cup (240 ml) dry white wine (such as Chardonnay or Pinot Grigio)
• 3 cups (720 ml) low-sodium veal or beef stock
• 2 tablespoons tomato paste
• 2 teaspoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 4 fresh thyme sprigs
• 1 small sprig fresh rosemary
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste

For finishing and serving

• 1/4 cup (60 ml) heavy cream (optional, for extra-silky gravy)
• 2 tablespoons chopped fresh parsley, plus extra for serving
• Mashed potatoes, buttered egg noodles, polenta, or crusty bread, for serving (optional but highly recommended)

Step-by-Step Instructions

Step 1: Prep and preheat

Preheat your oven to 325°F (165°C). Pat the veal cubes dry with paper towels; dry meat browns much better. In a large bowl, toss the veal with 2 teaspoons kosher salt and 1 teaspoon black pepper. Sprinkle the flour over the meat and toss again until all the pieces are lightly coated; shake off any excess. This flour will help the veal brown nicely and will later help thicken the gravy. Dice your onion, slice the carrots and celery, mince the garlic, and clean and halve (or quarter) the mushrooms so they are ready to go once you start cooking.

Step 2: Brown the veal for deep flavor

Place a heavy, oven-safe pot or Dutch oven (5–6 quarts) over medium-high heat. Add 2 tablespoons of olive oil and 1 tablespoon of butter. When the fat is hot and shimmering, add about one-third of the floured veal cubes in a single layer, leaving space between pieces so they sear instead of steam. Brown on all sides, about 6–8 minutes per batch, adjusting the heat if the fond (brown bits) on the bottom starts to scorch. Transfer browned veal to a plate and repeat with the remaining batches, adding the remaining 1 tablespoon olive oil as needed. Do not rush this step; the rich flavor of the stew starts here.

Step 3: Soften the aromatics and cook the mushrooms

With the pot still over medium heat, add the remaining 1 tablespoon butter. Stir in the diced onion, sliced carrots, and celery, scraping the bottom of the pot with a wooden spoon to lift some of the browned bits. Cook, stirring occasionally, until the vegetables soften and the onions turn translucent, about 6–8 minutes. Add the minced garlic and cook for 30 seconds to 1 minute, just until fragrant. Now add the mushrooms and a small pinch of salt. Cook, stirring occasionally, until the mushrooms release their moisture and most of it cooks off, and the mushrooms take on a light golden color, about 6–8 minutes.

Step 4: Build the wine-kissed base

Stir the tomato paste and smoked paprika into the vegetables and mushrooms. Cook, stirring constantly, for about 1 minute to caramelize the tomato paste slightly; this deepens the flavor and removes any raw taste. Pour in the dry white wine. As it bubbles, scrape the bottom of the pot thoroughly to dissolve all those flavorful browned bits. Let the wine simmer briskly for 3–4 minutes, reducing slightly. Stir in the Dijon mustard and Worcestershire sauce until fully blended into the liquid.

Step 5: Add stock and herbs, then return the veal

Pour in the veal or beef stock and stir to combine. Add the bay leaves, thyme sprigs, and rosemary. Return the browned veal and any accumulated juices from the plate to the pot, nestling the meat down into the liquid and vegetables. The liquid should nearly cover the meat; if it looks a bit low, add a splash more stock or water. Bring the stew just up to a gentle simmer over medium heat, then turn off the burner.

Step 6: Slow-cook until meltingly tender

Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 1 hour 45 minutes to 2 hours, until the veal is very tender and easily pierced with a fork. Check once about halfway through to ensure the liquid is gently simmering, not boiling vigorously. If it looks too dry at any point, stir in a little extra stock or hot water. When the meat is tender, carefully remove the pot from the oven. Discard the bay leaves, thyme stems, and rosemary sprig.

Step 7: Thicken, finish, and serve

Place the pot back on the stovetop over medium heat. If the gravy is thinner than you like, simmer uncovered for 5–10 minutes, stirring occasionally, until it reduces and thickens to your desired consistency. For a more luxurious finish, lower the heat and stir in the heavy cream, if using. Taste and adjust with additional salt and pepper as needed. Just before serving, stir in the chopped fresh parsley. Ladle the veal and mushroom stew into warm shallow bowls over mashed potatoes, buttered noodles, polenta, or with crusty bread on the side. Spoon plenty of the wine-kissed gravy over the top and garnish with a little extra parsley.

Pro Tips

• Brown in batches: Overcrowding the pot will steam the veal instead of searing it. Browning in batches is key to a deep, rich flavor.
• Use a sturdy pot: A heavy Dutch oven holds heat evenly and prevents scorching during the long braise.
• Choose the right wine: A dry white wine that you enjoy drinking (not sweet) will give the best flavor. Avoid “cooking wines” that contain added salt.
• Adjust thickness at the end: If the gravy is too thin, simply simmer uncovered to reduce. If exceptionally thick, add a splash of stock or hot water.
• Rest before serving: Let the stew sit off the heat for 10–15 minutes before serving; the flavors settle and the sauce thickens slightly as it cools.

Variations

• Red wine version: Swap the white wine for a dry red (such as Pinot Noir or Merlot) for a deeper color and a more robust, wintry flavor.
• Earthier mushroom mix: Replace half of the cremini mushrooms with shiitake or oyster mushrooms, or stir in a handful of soaked, chopped dried porcini for extra earthiness.
• Root vegetable twist: Add 1 cup of peeled, diced parsnips or small chunks of waxy potatoes in Step 5 for an even heartier, one-pot meal.

Storage & Make-Ahead

Let the stew cool to room temperature, then transfer to airtight containers. Refrigerate for up to 3 days. The flavors actually improve overnight, making this an ideal make-ahead dish for entertaining. To reheat, warm gently on the stovetop over low to medium-low heat, adding a splash of stock or water if the gravy has thickened too much. Stir occasionally until steaming hot throughout. For longer storage, freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Avoid boiling vigorously when reheating to keep the veal tender.

Nutrition (per serving)

Approximate values per serving (without sides, assuming 6 servings): about 520 calories; 42 g protein; 18 g carbohydrates; 28 g fat; 12 g saturated fat; 3 g fiber; 4 g sugar; 840 mg sodium. Exact values will vary based on specific ingredients and brands used, and whether you include the optional cream.