Veal tips stew, Port wine sauce, slow cooked with carrots, bacon and Paris mushrooms, flavorful and delicious!
The Port wine sauce is flavored with a little mustard, paprika and BBQ sauce and rosemary, thyme and basil.
Port wine is rather a sweet wine but since it is mixed with white wine, the result is a sauce with a delicious hind flavor of Port wine, it is not sweet at all.
This is an easy recipe that doesn’t require too much attention, once you have started it, simmer on low heat for an hour and a half or less depending on how tender your meat is
If you like to cut your meat yourself, you can buy any cut of roast from the shoulder, they are rather lean and moist, or ask your butcher.
You can serve this veal stew with green beans and a side of mashed potatoes for example.
28.2 oz. (800 g.) veal tips
2 carrots, peeled, julienned
7 oz. (200 g.) Paris mushrooms, chopped
5 oz. (150 g.) Bacon strips
2 shallots, chopped
1 tbsp. mustard
1 tsp BBQ Sauce
2 tbsp. parsley, chopped
1 tbsp. of thyme, rosemary and basil, chopped
1/2 cup white wine
1/4 cup Port wine
1 cube of chicken broth, crushed
A pinch of cayenne
A pinch of paprika
Salt and pepper to taste
Some olive oil for cooking
Into a Dutch oven, heat some olive oil on medium/high heat, briefly sear the veal tips on all sides
Add the carrots, mushrooms and bacon
Mix all the ingredients for the sauce into a small bowl and add, stir, give a boil, cover with a lid and lower the heat to low, simmer away for an hour, check your meat for tenderness, check that the carrots are cooked to your liking, cook for an additional 30 minutes if necessary, if your sauce is too evaporated, add a little bit of water
Taste and adjust seasoning
Sprinkle some parsley before serving
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