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Veal-And-Crayfish Stew

Veal-and-Crayfish Stew recipe image
This elegant Veal-and-Crayfish Stew transforms simple boneless veal into a gourmet centerpiece through a two-stage cooking process. The veal is first simmered gently with aromatics until fork-tender, then finished in a velvety sauce enriched with dry sherry, heavy cream, and fresh mushrooms. The addition of sweet crayfish tails adds a delicate seafood note that complements the rich meat. Perfect for special dinner parties or holiday feasts, this dish offers a sophisticated flavor profile that feels both comforting and celebratory.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1345.6
Description
This elegant Veal-and-Crayfish Stew transforms simple boneless veal into a gourmet centerpiece through a two-stage cooking process. The veal is first simmered gently with aromatics until fork-tender, then finished in a velvety sauce enriched with dry sherry, heavy cream, and fresh mushrooms. The addition of sweet crayfish tails adds a delicate seafood note that complements the rich meat. Perfect for special dinner parties or holiday feasts, this dish offers a sophisticated flavor profile that feels both comforting and celebratory.
Ingredients
  • Boneless veal stew meat
  • Low-sodium chicken broth
  • Onion, roughly diced
  • Celery, sliced
  • Carrot, roughly diced
  • Salt, or as desired
  • Whole white peppercorns
  • Ground nutmeg
  • Lemon
  • Unsalted butter
  • All-purpose flour
  • Dry sherry
  • Heavy whipping cream
  • Mushroom caps
  • Cooked crayfish tails, shelled
Directions
  1. 1
    Combine the veal and 4 cups of broth in a 5-quart heavy pot over high heat.
  2. 2
    Cover and bring to a boil.
  3. 3
    Remove any scum that comes to the top of the pot.
  4. 4
    Add the remaining 2 cups broth, onion, celery, carrot, salt, peppercorns, nutmeg, and lemon.
  5. 5
    Reduce heat to low and simmer, covered, for 1 1/4 hours, or until meat is just tender.
  6. 6
    Meanwhile, melt the butter in a separate pot over low heat and whisk in the flour.
  7. 7
    Cook, stirring constantly, for 2 minutes to form a roux, then remove from heat and set aside.
  8. 8
    When the meat is done, remove it from the liquid with a slotted spoon.
  9. 9
    Pick off and discard any vegetables clinging to the veal pieces.
  10. 10
    Place the butter-flour mixture back over medium-low heat.
  11. 11
    Strain the cooking liquid into the roux, whisking constantly to prevent lumps.
  12. 12
    Discard the vegetables caught in the strainer.
  13. 13
    Stir in the sherry and heavy cream.
  14. 14
    Cook, stirring, until the sauce thickens, about 3 to 5 minutes.
  15. 15
    Return the veal to the pot and add the mushrooms and crayfish tails.
  16. 16
    Pour in the sauce, place the pot uncovered over medium heat, and cook for 10 minutes to heat through.
  17. 17
    Pour into a serving dish and serve immediately.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 1345.6kcal
% Daily Value *
Total Fat 60.2g93%
Saturated Fat 18.1g91%
Cholesterol 550.2mg184%
Sodium 491.0mg21%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 173.8g348%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: veal, crayfish, stew, lobster, cream sauce, sherry, mushrooms, french cuisine, dinner party, comfort food, seafood and meat, simmered, rich, gourmet, one pot
Read it online: https://www.chefs-mate.com/recipe/veal-and-crayfish-stew/