Promotions, new products, original recipes... subscribe to our newsletter!

Veal Stew with Coffee

Servings: 6
Preparation: 30 minutes
Cooking: 80 minutes

By adding a cup of woodsy, lively coffee to the cooking stock of this luscious stew you’ve just elevated a standard comfort dish into an unexpected revelation. The stock gets thickened and enriched with cream to make a sauce that hugs the tender veal, mushrooms and pearl onions in a rich, layered blanket.

  • 1 Place all ingredients in a large saucepan and bring to a boil. Reduce heat and simmer covered for about 1 hour 30 minutes.
  • 2 Strain cooking juice through a sieve and reduce by half to get about 3 cups of liquid.
  • 3 Remove veal cubes from sieve and set aside in a bowl. Discard vegetable chunks.
  • 4 Blanch mushrooms and onions directly in cooking juice for 10 minutes. Put veal cubes back in cooking juice.
  • 5 In a small bowl, dilute cornstarch in cold water. Pour into boiling cooking juice and mix with a fork. Continue cooking for 2 minutes.
  • 6 In a small bowl, combine egg yolk and cream and pour in a little of the hot sauce to warm up mixture. Stir mixture directly into sauce and cook for 2 minutes with-out bringing to a boil.
  • 7 Serve immediately with rice pilaf and a green vegetable.

  • 2 lb. (1 kg) veal shoulder cubes 
  • 1 onion, halved and studded with a clove
  • 1 carrot, peeled and cut into chunks 
  • 1 celery stalk, cut into chunks
  • 2 cloves garlic, crushed
  • 4 sprigs parsley
  • 1 bay leaf
  • ½ tsp. (2 ml) dried thyme
  • ½ tsp. (2 ml) dried sage
  • 10 black peppercorns
  • 3 cups chicken stock 
  • 1 cup (8 oz) of Van Houtte® Espresso Superiore, brewed
  • 1 package (8 oz./227 g) white mushrooms, quartered
  • 1 package (10 oz./284 g) small pearl onions
  • ¼ cup cornstarch
  • ¼ cup cold water
  • 1 egg yolk
  • ¼ cup 35% cream