Classic Veal Stew

Classic Veal Stew


Belgians have a way with stew. Their secret? Add beer to the braising liquid. Here’s a new twist on traditional Belgian beef carbonnade made with veal. Dark beer enhances the rich flavor of the mushrooms.

Quick look

  • prep 15 min    cook 90 min
  • serves 4


  • 1 pound stewing veal, cut into 1-inch pieces
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 teaspoon salt, divided
  • 2 tablespoons vegetable oil
  • 2 portobello mushrooms, stems removed and caps cut into 1-inch pieces
  • 8 large shallots, finely chopped
  • 2 tablespoons all-purpose flour
  • 1 bottle (12 ounces) dark beer
  • 1 tablespoon white-wine vinegar
  • 1/2 teaspoon dried thyme
  • 1 pound large carrots, peeled and cut into 2-inch lengths

    How to make it   1 hour, 45 minutes

  • 1

    Pat the veal dry and season with pepper and 1/4 teaspoon of the salt.

  • 2

    Heat the oil in a large saucepan or Dutch oven over high heat. Add the veal and cook until browned on all sides, 3 to 4 minutes. Transfer to a plate.

  • 3

    Reduce the heat to medium and add the mushrooms and shallots to the pan. Sauté until the shallots are just golden, about 5 minutes.

  • 4

    Stir in the flour. Add the veal, beer, vinegar, thyme, and the remaining salt, then bring to a boil.

  • 5

    Add the carrots, reduce the heat, and simmer, covered, until the veal is tender, about 1 1/4 hours.
    Transfer the veal, carrots, and mushrooms to a warm serving dish. Boil the remaining liquid until reduced to about 1 1/4 cups and pour over the veal.

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