Veal and Mushroom Stew with Mashed Rutabaga
4
servings15
minutes1
hour45
minutes2
hoursVeal and Mushroom Stew with Mashed Rutabaga is a hearty and comforting dish that combines tender veal and earthy mushrooms in a rich, savory sauce. Served over creamy mashed rutabaga, this dish balances rustic flavors with a touch of elegance, perfect for a cozy evening.
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Ingredients
- For the Veal and Mushroom Stew
1 pound veal shoulder, cut into chunks
2 tablespoons extra virgin olive oil
1 large onion, finely chopped
3 cloves of garlic, minced
1 large carrot, chopped
1 pound cremini mushrooms, sliced
1/2 cup white wine
4 cups beef broth
1 tablespoon tomato paste
1 tablespoon fresh thyme
2 bay leaves
to taste, salt and ground black pepper
for garnish, freshly chopped parsley
for garnish, grated Parmesan cheese
- For the Mashed Rutabaga
2 large rutabagas, peeled and chopped
2 tablespoons unsalted butter
1/4 cup heavy cream
to taste, salt and ground black pepper
Directions
- Brown the Veal:
Heat the extra virgin olive oil over medium-high heat in a large pot or Dutch oven. Season the veal with salt and ground black pepper. Add the veal pieces and brown on all sides, 5-6 minutes. Remove the browned veal and set it aside. - Cook the Aromatics and Mushrooms:
In the same pot, add the onion, garlic, and carrot. Sauté for 2-3 minutes until soft and fragrant. Add the sliced mushrooms to the pot and cook for 5-6 minutes until they release their moisture and begin to brown. - Simmer the Stew:
Pour in the white wine. Scrape up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the tomato paste, thyme, and bay leaves. Add the browned veal back to the pot, followed by the beef broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 90 minutes, or until the veal is tender. - Cook the Rutabaga:
While the stew simmers, bring a large pot of salted water to a boil. Add the rutabaga and cook for 30 minutes or until tender when pierced with a fork. - Mash the Rutabaga:
Drain the rutabaga and return it to the pot. Add the butter and cream and mash until smooth. Season with salt and ground black pepper to taste. - Serve:
Spoon a generous portion of mashed rutabaga onto each plate. Ladle the veal and mushroom stew over the top. Garnish with freshly chopped parsley and a sprinkle of Parmesan cheese.
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Tender veal shank is braised with citrus and aromatics until rich and flavorful. It is served over delicate capellini with briny green olives and fresh herbs for a dish that is both comforting and refined.
