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Home > Recipes > With Classic Roasted Chicken Stock
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Veal, Artichoke & Mushroom Stew
Serves 4
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When artichokes and mushrooms are partnered with the palest veal, Glace de Poulet Gold adds just the flavor needed for the rich sauce without overpowering the other ingredients. This hearty dish gets better as it sits, so you can make it ahead. Double it for a crowd. Serve over buttered noodles, rice, or couscous.
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Ingredients:
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- 1½-2 T. (22 to 33 mL) olive or vegetable oil
- 1½ lb. (650 g) veal stew meat, cut into 2-inch (5
cm) cubes, patted dry
- 1 medium onion, coarsely chopped
- 1 clove garlic, minced
- ¾ c. (190 mL) dry white wine
- 1½ oz. (45 g) Glace de Poulet Gold®
+ ½ c. (125 mL) hot water
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- 2 T. (30 mL) finely chopped flat-leaf parsley + extra for garnish
- 1 t. (5 mL) dried thyme leaves
- Salt and freshly ground black pepper to taste
- 1½ T. (22 mL) all-purpose flour
- 1 10-oz. (300 g) package frozen artichoke hearts, defrosted and blotted dry
- 8 oz. (240 g) shiitake mushrooms, stems removed, sliced
- 3 T. (45 mL) heavy cream, optional
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Preheat oven to 325° F (160° C). Heat oil in a heavy skillet until almost smoking. Add meat and brown on all sides, taking care not to crowd the pieces. Transfer with a slotted spoon to a heavy casserole. Add a little more oil if needed to pan and sauté onion over medium heat until golden, 5 to 6 minutes. Add garlic, cook for 30 seconds, then pour in wine, turn up heat and bring to a boil, stirring up all browned cooking bits. Stir in diluted
Glace de Poulet Gold®, parsley, thyme, and salt and pepper. Turn heat on under casserole. Season veal with salt and a generous amount of pepper. Sprinkle flour over veal, turning to coat it evenly. Cook 1 to 2 minutes to brown flour, then pour wine-stock mixture over veal. Bring liquid to a simmer, cover pot, and cook in oven for 1 hour and 15 minutes. Stir in artichokes and mushrooms and cook 30 minutes longer. Meat should be very tender. Stir in cream, if using, sprinkle on parsley, and serve.
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