1 / 1 Picture by: Lynn Lewis
Veal stew with beer
- 500g stewing veal, cut into 2.5 cm cubes
- 3⁄4 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 portobello mushrooms, stems removed and caps cut into 2.5 cm slices
- 8 large shallots (or 1 medium onion), finely chopped
- 2 tablespoons plain flour
- 1½ cups (375 ml) dark beer such as Guinness
- 1 tablespoon white wine vinegar
- ½ teaspoon dried thyme
- 500g large carrots, peeled and cut into 5 cm lengths
Preparation:15min › Cook:1hour30min › Ready in:1hour45min
- Pat veal pieces dry with paper towel. Season with ¼ tsp salt and the pepper. Heat oil in a large flameproof casserole over high heat. Working in batches, add veal and brown on all sides, about 4 minutes per batch. Transfer veal to a plate.
- Lower heat to medium. Add mushrooms and shallots to casserole. Sauté until shallots are just golden, about 5 minutes. Stir in flour. Add veal, beer, vinegar, thyme and the remaining salt. Bring to the boil. Add carrot; cover. Lower the heat and simmer until veal is tender, about 1 hour 15 minutes.
- Transfer veal, carrot and mushrooms to serving dish. Boil sauce until reduced to about 1¼ cups. Pour over veal.
Write a review
Click on stars to rate
Tell others what you thought of this recipe!