Veal stew with pumpkin, potatoes and mushrooms
- Lactose Free
- Energy Kcal 764
- Carbohydrates g 29
- of which sugars g 5.8
- Protein g 40.6
- Fats g 52.7
- of which saturated fat g 10.56
- Fiber g 4.5
- Cholesterol mg 123
- Sodium mg 995
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 1 h 15 min
- Serving: 4
- Cost: Average
PRESENTATION
Get ready for a cozy culinary experience with this veal stew featuring pumpkin, potatoes, and mushrooms—perfect for those crisp fall days. In Italy, this dish is a favorite when the air turns chilly, and pumpkins flood the markets. And here's the thing: what sets this version apart is the blend of tender veal chunks, sweet pumpkin pieces, and potatoes that really, really hold their shape. No mush here! By baking it all in the oven, rather than simmering on the stove, we show a classic Italian technique. Keeps textures separate. Pretty cool, right? Every bite offers something unique.
This pumpkin stew is great for family dinners, but it also feels just a bit special when served to guests. A dash of flour in the sauce binds everything together, giving it a rich, creamy finish without messing with the veggies' integrity. Also, regional variations of this veal and pumpkin recipe appear across northern and central Italy, where autumn calls for hearty meals loaded with mushrooms. You’ll love the earthy, golden mushroom slices that soak up the sauce without becoming soggy, while the tangy oven-roasted pumpkin and soft potatoes provide a really good surprise with each spoonful.
This stew isn’t one where everything melds together. Nope. Each ingredient keeps its own character. Around the table, folks will love filling their bowls with this veal stew with potatoes, savoring big, comforting bites. The dish has that tender, warming quality that makes fall cuisine so, so hard to resist. If you’re searching for a veal stew with pumpkin and mushrooms that really hits the autumnal sweet spot, this recipe is a fantastic choice—rooted in tradition yet refreshed with a few tweaks that make it feel new every time you serve it. Can't go wrong. It's the perfect blend of tradition and innovation, delivering that familiar warmth and novelty in every serving.
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INGREDIENTS
- Veal 1.8 lbs (800 g) - meat
- Extra virgin olive oil 4.1 tbsp (60 g)
- Fine salt to taste
- Black pepper to taste
- Red wine ¼ cup (50 g)
- Meat broth 1.3 cups (300 g) - or vegetable
- Type 00 flour ¼ cup (20 g)
- Celery 0.6 cup (60 g)
- Carrots 3 oz (80 g)
- Yellow onions 3 oz (80 g)
- Parsley to taste
- for the mushrooms
- Champignon mushrooms 3 cups (200 g)
- Garlic 1 clove
- Extra virgin olive oil 2 tbsp (30 g)
- Fine salt to taste
- Black pepper to taste
- White wine 0.7 oz (20 g)
- for pumpkin and potatoes
- Pumpkin 0.8 lb (350 g)
- Potatoes 0.75 lb (350 g)
- Extra virgin olive oil 3 tbsp (50 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Veal stew with pumpkin, potatoes and mushrooms
To prepare the veal stew with pumpkin, potatoes, and mushrooms, start by making the Beef Broth. Once the stock is ready, peel the carrots, clean the onions and celery, and chop them finely 1. Pour the oil into a pot 2, add the chopped vegetables 3, and let them soften for about 10 minutes over moderate heat, stirring often.
Meanwhile, cut the veal into cubes about 1 inch 4, add them to the sautéed vegetables 5, let them brown over high heat, then add the sifted flour 6 and mix quickly.
Deglaze with the red wine 7 and once the alcohol has completely evaporated, add a couple of ladles of stock 8. Let it cook this way for about 50 minutes, adding more stock as needed 9 and stirring occasionally.
Meanwhile, as the stew cooks, take care of the pumpkin. Using a knife, peel it 10, cut it into slices 11, then remove the fibrous part and seeds. At this point, cut the pumpkin into cubes about 0.5 inches.
Peel the potatoes and cut them into chunks 13 the same size as the pumpkin. Line a baking tray with parchment paper, place the pumpkin and potatoes, then season with salt 15, oil, and black pepper. Mix everything and bake in a preheated fan oven at 450°F for about 25 minutes (if you prefer to use a static oven, bake at 480°F for about 35 minutes).
Now move on to prepare the mushrooms. Take the champignons, remove the lower part of the stem 16, clean them with a damp cloth, and slice them 17. Pour the oil into a pan, add the garlic and let it brown over moderate heat, then remove it 18.
Pour the mushrooms into the pan and season with salt and pepper 19. Let them cook over high heat for about 6 minutes, deglaze with the wine 20, wait another couple of minutes and turn off the heat 21.
Take the potatoes and pumpkin out of the oven when ready 22, wait a few more minutes until the meat is tender 23, and add them to the pot 24.
Also add the champignon mushrooms 25, let everything season for a few minutes, and add the finely chopped parsley 26. Stir once more, adjust the salt if necessary, turn off the heat, and serve your stew with pumpkin, potatoes, and mushrooms while still hot 27.