Veal Stew with Pumpkin, Potatoes, and Mushrooms
Category: Main Course | Serves: 4
This rich and hearty veal stew with pumpkin, potatoes, and mushrooms is a perfect dish for a cozy meal. The combination of tender veal, aromatic vegetables, and earthy mushrooms creates a delightful harmony of flavors. The subtle sweetness of the pumpkin pairs beautifully with the savory meat, while the potatoes provide a comforting texture. Let’s dive into the detailed steps to create this mouthwatering dish!
Ingredients
| Ingredient | Quantity |
|---|---|
| Veal (cut into cubes) | 800g |
| Extra virgin olive oil | 60g |
| Salt | To taste |
| Black pepper | To taste |
| Red wine | 50g |
| Beef broth | 300g |
| All-purpose flour | 20g |
| Celery | 60g |
| Carrots | 80g |
| Golden onions | 80g |
| Parsley (chopped) | To taste |
| Champignon mushrooms | 200g |
| Garlic | 1 clove |
| Extra virgin olive oil | 30g |
| White wine | 20g |
| Pumpkin | 350g |
| Potatoes | 350g |
| Extra virgin olive oil | 50g |
| Salt | To taste |
| Black pepper | To taste |
Instructions
Step 1: Prepare the base of the stew
To begin preparing your veal stew, start by getting the broth ready. In the meantime, peel and chop the carrots, celery, and golden onions finely. Heat 60g of extra virgin olive oil in a large pot or deep skillet and add the finely chopped vegetables. Let them sauté for a few minutes until they soften and become fragrant.
Step 2: Brown the veal
Next, cut the veal into 3cm cubes and add them to the pan with the sautéed vegetables. Allow the veal to sear over high heat, turning it occasionally to brown all sides. Once browned, sift in the all-purpose flour, stirring it through to coat the veal evenly.
Step 3: Add the liquids
Deglaze the pot with 50g of red wine, scraping any flavorful brown bits from the bottom. Let the wine reduce for a minute or two, then add the beef broth. Bring the stew to a simmer and cook for about 50 minutes, stirring occasionally and adding more broth if necessary to maintain the right consistency.
Step 4: Roast the pumpkin and potatoes
While the veal stew is cooking, prepare the pumpkin and potatoes. Peel the pumpkin and remove the seeds and stringy fibers. Cut the pumpkin into 1cm cubes. Peel and cube the potatoes as well. In a mixing bowl, combine the pumpkin, potatoes, olive oil, and black pepper, then toss to coat. Spread the vegetables onto a baking sheet and roast in a preheated fan oven at 230°C (450°F) for about 25 minutes. If using a static oven, set the temperature to 250°C (475°F) and roast for approximately 35 minutes, or until tender and golden.
Step 5: Sauté the mushrooms
While the pumpkin and potatoes roast, take care of the mushrooms. Clean the champignon mushrooms by wiping them with a damp cloth and trimming the ends of the stems. Slice the mushrooms and set them aside. In a separate pan, heat 30g of olive oil and sauté the garlic clove until it turns golden brown. Remove the garlic and add the sliced mushrooms. Season with salt and pepper and cook on high heat for about 6 minutes. Pour in 20g of white wine, let it evaporate, and cook for an additional minute before removing from the heat.
Step 6: Combine everything
Once the veal has simmered and is tender, and the pumpkin and potatoes have finished roasting, it’s time to bring everything together. Add the roasted pumpkin and potatoes to the stew, followed by the sautéed mushrooms. Stir gently to incorporate all the ingredients and let them simmer together for a few more minutes so the flavors meld together.
Step 7: Final touches
Sprinkle some finely chopped parsley over the stew and taste it for seasoning. Add more salt or pepper if necessary. Once everything is well combined, turn off the heat and let it rest for a few minutes before serving.
Step 8: Serve and enjoy
Serve the veal stew with pumpkin, potatoes, and mushrooms hot, garnished with additional parsley if desired. This dish pairs wonderfully with crusty bread or a light salad.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 35g |
| Carbohydrates | 35g |
| Fat | 20g |
| Fiber | 6g |
| Sodium | 550mg |
| Cholesterol | 90mg |
This veal stew with pumpkin, potatoes, and mushrooms makes for an incredible comforting meal that’s both satisfying and full of rich flavors. The slow-cooked veal combined with the roasted vegetables creates a wonderful balance of textures, while the mushrooms and parsley add depth and freshness to each bite. Perfect for a family dinner or a special occasion, this dish is sure to become a favorite. Enjoy!
