Classic Veal Stew

SECRET INGREDIENT: beer Belgians have a way with stew. Their secret? Add beer to the braising liquid. Here’s a new

SECRET INGREDIENT: beer

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.

[quicklook-recipe prep_time=”15 min” cook_time=”90 min” serves=”4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it ” time=”1 hour, 45 minutes”]

[step-item number=”1″ image_url=”” title=”” ]Pat the veal dry and season with pepper and 1/4 teaspoon of the salt.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]Reduce the heat to medium and add the mushrooms and shallots to the pan. Sauté until the shallots are just golden, about 5 minutes.[/step-item]
[step-item number=”4″ image_url=”” title=”” ]Stir in the flour. Add the veal, beer, vinegar, thyme, and the remaining salt, then bring to a boil.[/step-item]
[step-item number=”5″ image_url=”” title=”” ]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.[/step-item]

[/step-list-wrapper]

Popular Videos

Originally Published in Reader's Digest