Veal Stew with Mushrooms

Instructions

1. Begin by patting the veal cubes dry with a paper towel to help them brown better. Season with salt and pepper, then coat them lightly in flour. This will help thicken the stew later.
2. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat. Once the oil is hot, add the veal in batches, browning all sides. Avoid overcrowding the pot to ensure even browning. Transfer the browned veal to a plate.
3. In the same pot, add another tablespoon of olive oil and sauté the onion and garlic until the onion is translucent, about 5 minutes. Stir occasionally to avoid burning.
4. Add the mushrooms to the pot and cook for about 5 minutes until they release their moisture and begin to brown. Stir in the carrots and celery, cooking for an additional 5 minutes.
5. Pour in the beef broth and white wine, and stir in the tomato paste until well combined. Add the browned veal back to the pot along with thyme and the bay leaf. Season with salt and pepper.
6. Bring the stew to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 2 hours. Stir occasionally to ensure nothing sticks to the bottom of the pot.
7. Check the tenderness of the veal after 2 hours. It should be very tender and almost falling apart. If it’s not ready, continue to simmer until it reaches the desired tenderness.
8. Remove the bay leaf before serving. Taste and adjust the seasoning if necessary. If the stew is too thick, you can add a little more broth to reach the desired consistency.
9. Serve hot, garnished with fresh chopped parsley if desired. Pair with crusty bread or mashed potatoes for a comforting meal.