This dish is a different take of the classic Veal Marsala. Veal Marsala uses thin slices of veal that are pan fried and cooked briefly in a Marsala sauce. It must be served immediately because the sauce congeals quickly. It is difficult to make for a large crowd. This recipe uses chunks of veal simmered in Marsala wine sauce with mushrooms and peas. You can make this recipe a day ahead of time and you can double or triple the recipe to serve a large crowd. I recommend serving over pappardelle pasta.
Veal Marsala Stew with Mushrooms and Peas
Difficulty Rating: Easy
Makes 6 servings.
3 pounds boneless veal stew meat, cut in 1 ½-inch pieces
1/3 cup all-purpose flour
3 tablespoons to 1/2 cup olive oil
3 tablespoons butter
1 pound sliced mushrooms
1 large onion, diced
2 cloves garlic, minced
1 cup dry Marsala wine
2 1/4 cups chicken broth
1 cup fresh peas
1/2 cup heavy cream
1 tablespoon minced fresh rosemary (do not use dried rosemary) or parsley
Heat 3 tablespoons of the oil in a large skillet over high heat. Place veal and flour in a plastic zip bag and shake until veal is well coated.
Shake off excess flour and add the veal in batches to the skillet and brown the meat on all sides, about 5 minutes. Be careful not to overcrowd the meat or it will not brown properly. Add more oil as needed. Transfer the veal to a large bowl.
Add butter to the same skillet. Stir in mushrooms, onion, and garlic. Cook until vegetables are soft, about 6 minutes.
Stir in the Marsala scrapping brown bits from the bottom of the pan. Transfer the vegetables to a large pot or Dutch oven.
Add the veal and any juices, chicken broth, peas, heavy cream, and rosemary. Bring to a boil. Reduce heat to simmer. Season with salt and pepper to taste. Cover with lid and cook until tender, about 1 1/2 hours.