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Veal, Artichoke, & Mushroom Stew

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 for this delicious mushroom stew. 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. Everyone will love this veal, artichoke and mushroom stew.


  • 2 tablespoons Graisse de Canard Gold® or vegetable oil, plus additional as needed
  • 1 1/2 pounds veal stew meat, cut into 2-inch cubes, patted dry
  • 1 medium onion, coarsely chopped (about 1/2 cup)
  • 1 clove garlic, minced
  • 3/4 cup dry white wine
  • 1 1/2 ounces Glace de Veau Gold® or Essence de Champignon Gold® dissolved in 1/2 cup hot water
  • 2 tablespoons chopped flat-leaf parsley, plus additional for garnish
  • 1 teaspoon dried thyme leaves
  • Salt and freshly ground black pepper
  • 1 1/2 tablespoons all-purpose flour
  • 1 package (10 ounces) frozen artichoke hearts, defrosted and blotted dry
  • 8 ounces shiitake mushrooms, stems removed, sliced
  • 3 tablespoons heavy cream, optional


  1. Preheat the oven to 325°.  Heat the Graisse de Canard Gold® in a heavy skillet until almost smoking. Add the meat and brown on all sides, taking care not to crowd the pieces. With a slotted spoon transfer the meat to a large, heavy cooking pot with a lid.
  2. Add a little more Graisse de Canard Gold®, if needed, to the skillet and sauté the onion over medium heat until golden, 5 to 6 minutes.  Add the garlic, cook for 30 seconds, then pour in the wine.  Turn up the heat and bring the mixture to a boil, stirring and scraping to release all the browned bits from the pan.
  3. Stir in the diluted Glace de Poulet Gold®, parsley, and thyme, and season with salt and pepper.
  4. Place the cooking pot containing the veal over medium-high heat. Season the veal with salt and a generous amount of pepper. Sprinkle the flour over the
    veal, turning to coat it evenly. Cook for 1 to 2 minutes,  then pour wine-stock mixture over the veal. Bring the liquid to a simmer, cover the pot, transfer it to the oven, and cook for 1 hour and 15 minutes.
  5. Stir in the artichokes and mushrooms, recover the pot, and cook 30 minutes longer. The meat should be very tender. Stir in the cream, if using, and and season to taste with additional salt and pepper.  Sprinkle with parsley and serve.

Additional Tips

Wine Pairing: Pinot Noir or White Burgundy.

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Classic French Stocks and Sauces