Veal Stew

with Bacon and Mushrooms

Veal Stew

Veal Stew with Bacon and Mushrooms


2 tablespoons extra-virgin olive oil
6 strips bacon, diced
2 pounds 1-inch pieces trimmed veal stew meat
1/4 cup all purpose flour
2 tablespoons (1/4 stick) butter
1 onion, diced
3 garlic cloves, minced
1 pound crimini mushrooms, quartered
3/4 cup CSM Merlot
2 cups diced canned Italian-style tomatoes with juice
1 TBS fresh thyme, minced
Salt and pepper


Heat oil in heavy large pot over medium-high heat. Add bacon, cook until crispy, remove from pot and drain on paper towel. Toss veal with flour in medium bowl; shake off excess. Sprinkle veal with salt and pepper. Working in batches, add veal to pot and sauté until brown, about 6 minutes per batch. Using slotted spoon, transfer veal to bowl. Add butter to same pot and let melt. Add onion and garlic; sauté 1 minute. Add mushrooms to the pot and sauté for two minutes. Add wine, tomatoes with juices to pot, Return veal-bacon and any accumulated juices to pot; bring to boil. Reduce heat to medium-low, cover and simmer 60 to 90 minutes. Check after 60 minutes to see if the veal is tender, if not continue cooking until tender. Add thyme and season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep chilled. Before serving, rewarm over medium heat, stirring often.)

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