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A hearty plate of veal and mushroom stew with carrots, served over creamy mashed rutabaga. The dish is garnished with fresh parsley and a generous sprinkle of Parmesan cheese, creating a comforting and flavorful meal.
2 hours Easy

Veal and Mushroom Stew with Mashed Rutabaga

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Veal and Mushroom Stew with Mashed Rutabaga is the perfect autumn comfort dish, combining tender veal, earthy mushrooms, and creamy mashed rutabaga. This dish celebrates hearty, rustic flavors that draw inspiration from French cuisine and Northern European traditions, resulting in a sophisticated and deeply satisfying meal.

The base of the dish is a slow-cooked veal stew. Veal, with its subtle flavor and tender consistency, is perfect for this hearty stew. Initially, the veal is browned, creating a rich, savory crust that enhances the flavor. After browning the veal, onions, garlic, carrot, and mushrooms are sautéed in the same pot. The mushrooms impart a strong, earthy taste to the stew, harmonizing beautifully with the gentle flavor of the veal.

The pot is then deglazed with a splash of dry white wine, which adds brightness and acidity, helping to balance the richness of the meat and mushrooms. Fresh thyme and bay leaves are added for an aromatic touch, while tomato paste deepens the stew’s flavor. After the veal and aromatics are combined with a flavorful stock, the stew simmers for an hour and a half, melding the ingredients into a thick, savory sauce. The result is tender veal in a rich, velvety sauce, bursting with deep, delicious flavors.

What distinguishes this dish is the use of mashed rutabaga rather than conventional mashed potatoes. Rutabaga, a root vegetable commonly found in Northern European cuisine, imparts an earthy, subtly sweet taste. Mashed rutabaga achieves a light, creamy consistency that complements the robust veal stew perfectly. Its natural sweetness enhances the richness of the veal and mushrooms, resulting in a well-balanced, hearty, and comforting experience.

The finishing touch is a generous sprinkling of fresh parsley and grated Parmesan cheese. The parsley adds a bright, fresh contrast to the deep flavors of the stew, while the Parmesan cheese provides a salty, umami kick that enhances every bite. Each bite of this stew delivers a perfect combination of flavors: the tender veal, the richness of the mushrooms, the light sweetness of the rutabaga, and the fresh burst of parsley.

This dish is ideal for a cozy dinner at home on a chilly evening. Its rustic roots give it a comforting, home-cooked feel, while the combination of flavors and textures makes it elegant enough for a special occasion. Veal and Mushroom Stew with Mashed Rutabaga is a dish that celebrates the slow-cooking process, rewarding you with rich, deep flavors that develop over time.

Whether you’re a fan of classic French stews or simply looking for a new comfort food favorite, this dish is sure to satisfy. The combination of veal, mushrooms, and rutabaga is hearty and refined, making it a perfect centerpiece for a winter meal. Serve it with a glass of wine, and you have a meal that will impress and delight you.

Veal and Mushroom Stew with Mashed Rutabaga

Recipe by Kyle Taylor
5.0 from 1 vote
Cuisine: FusionDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

1

hour 

45

minutes
Total time

2

hours 

Veal 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.

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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