Reviews (1)        Add Rating & Review     17 Ratings   5 star values:        4    4 star values:        2    3 star values:        4    2 star values:        3    1 star values:        4                Martha Stewart Member     Rating: 5 stars       04/04/2017   I've made this many times, it's now part of our regular rotation. Because of dietary restrictions, I can't use potatoes, so after it's finished I'll thicken it with a cornstarch slurry or a flour/butter paste. Sometimes I'll use leeks or add carrots--but using a lot of sage and fresh thyme, as the recipe directs, is key. Fortunately I have both in my garden right at hand.

Back to Pressure Cooker Veal Stew with Shallots and Wild Mushrooms All Reviews for Pressure Cooker Veal Stew with Shallots and Wild Mushrooms - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 1/2 pounds lean veal shoulder, cut into 1 1/2-inch cubes Coarse salt and freshly ground pepper 3 1/2 tablespoons olive oil 4 ounces cremini or button mushrooms, thinly sliced 4 ounces oyster or shiitake mushrooms, stemmed and thinly sliced 2 cloves garlic, minced 2/3 cup dry white wine 1 tablespoon all-purpose flour 2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat 8 fresh sage leaves, or 1 teaspoon dried 2 fresh large sprigs thyme, or 1/8 teaspoon dried 1 pound small shallots, peeled 1 1/4 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces 2 tablespoons snipped fresh chives

Gallery

Recipe Summary Servings: 4

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 1/2 pounds lean veal shoulder, cut into 1 1/2-inch cubes Coarse salt and freshly ground pepper 3 1/2 tablespoons olive oil 4 ounces cremini or button mushrooms, thinly sliced 4 ounces oyster or shiitake mushrooms, stemmed and thinly sliced 2 cloves garlic, minced 2/3 cup dry white wine 1 tablespoon all-purpose flour 2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat 8 fresh sage leaves, or 1 teaspoon dried 2 fresh large sprigs thyme, or 1/8 teaspoon dried 1 pound small shallots, peeled 1 1/4 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces 2 tablespoons snipped fresh chives

Directions

Sprinkle veal with salt and pepper. Pour 1 1/2 tablespoons olive oil into the pressure cooker, and place over medium-high heat. Cook veal in batches without crowding, until browned on all sides, about 5 minutes. Remove from pot, and transfer to a dish.

Add remaining 2 tablespoons olive oil and mushrooms, and cook, stirring until golden, 2 to 3 minutes. Add garlic, and cook for 1 minute. Remove from pot, and transfer to a dish.

Add wine. Scrape up any browned bits from the bottom. Add flour, and cook, stirring for 1 minute. Add reserved veal, stock, sage, and thyme, and bring to a boil. Reduce heat to medium. Attach cover, and bring pressure to the second red ring. Adjust heat to maintain pressure, and cook for 20 minutes. Turn off heat, and lower pressure using the natural release method (see instruction booklet). Remove cover.

Add shallots, potatoes, and reserved mushrooms, and place over medium heat. Attach cover, and bring pressure to second red ring. Adjust heat to maintain pressure, and cook for 4 minutes. Turn off heat, and allow pressure to decrease using the natural release method. Remove thyme sprigs, and stir in chives. Serve.

Reviews (1)

 Add Rating & Review     17 Ratings   5 star values:        4    4 star values:        2    3 star values:        4    2 star values:        3    1 star values:        4        

   Martha Stewart Member     Rating: 5 stars       04/04/2017   I've made this many times, it's now part of our regular rotation. Because of dietary restrictions, I can't use potatoes, so after it's finished I'll thicken it with a cornstarch slurry or a flour/butter paste. Sometimes I'll use leeks or add carrots--but using a lot of sage and fresh thyme, as the recipe directs, is key. Fortunately I have both in my garden right at hand.

Reviews (1)

Add Rating & Review     17 Ratings   5 star values:        4    4 star values:        2    3 star values:        4    2 star values:        3    1 star values:        4

Add Rating & Review

17 Ratings 5 star values: 4 4 star values: 2 3 star values: 4 2 star values: 3 1 star values: 4

17 Ratings 5 star values: 4 4 star values: 2 3 star values: 4 2 star values: 3 1 star values: 4

17 Ratings 5 star values: 4 4 star values: 2 3 star values: 4 2 star values: 3 1 star values: 4

  • 5 star values: 4 4 star values: 2 3 star values: 4 2 star values: 3 1 star values: 4

    Martha Stewart Member     Rating: 5 stars       04/04/2017   I've made this many times, it's now part of our regular rotation. Because of dietary restrictions, I can't use potatoes, so after it's finished I'll thicken it with a cornstarch slurry or a flour/butter paste. Sometimes I'll use leeks or add carrots--but using a lot of sage and fresh thyme, as the recipe directs, is key. Fortunately I have both in my garden right at hand.

    Martha Stewart Member

    Rating: 5 stars 04/04/2017

I’ve made this many times, it’s now part of our regular rotation. Because of dietary restrictions, I can’t use potatoes, so after it’s finished I’ll thicken it with a cornstarch slurry or a flour/butter paste. Sometimes I’ll use leeks or add carrots–but using a lot of sage and fresh thyme, as the recipe directs, is key. Fortunately I have both in my garden right at hand.

Rating: 5 stars

All Reviews for Pressure Cooker Veal Stew with Shallots and Wild Mushrooms

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pressure Cooker Veal Stew with Shallots and Wild Mushrooms

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest