Swiss Veal and Wild Mushroom Stew is a must try from Deer Valley Resort’s Fireside Dining. This rich, hearty stew recipe is simple to make at home, and so comforting on a winter’s night. It’s also gluten-free! This alpine favorite is served at the restaurant with hand-grated, crisp, buttery potato rösti, but I especially love it with polenta.
Swiss Veal and Wild Mushroom Stew with potatoes in a bowl.
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Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 551kcal
Author Liren Baker


  • 2 pounds veal for stew see notes, cut into 1 1/4 inch pieces
  • Kosher salt to taste
  • freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 6 tablespoons butter
  • 1 1/2 oz diced shallots about 2 shallots
  • 2 cups diced onions about 1 onion
  • 1 clove garlic minced
  • 1/2 cup rice flour see notes
  • 3/4 cup white wine
  • 1 sprig thyme
  • 1/2 sprig rosemary
  • 1 bay leaf
  • 1 quart mushroom stock
  • 3 oz Shiitake mushrooms stems removed, cleaned and sliced
  • 3 oz Crimini mushrooms stems removed, cleaned and sliced
  • 3 oz Oyster mushrooms stems removed, cleaned and sliced
  • 1/2 cup heavy cream
  • 2 teaspoons paprika
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons fresh parsley chopped


  • Pat the veal dry with a paper towel, and season generously with salt and pepper.
  • In a Dutch oven, insert of a slow cooker, or a similar heavy pot, heat the olive oil over medium-high heat. Working in batches if necessary, brown the veal on all sides, taking care not to overcrowd the pan. This should take about 3 minutes per side. Set aside the seared meat on a plate and lower the heat to low.
  • Add the butter to the pot. When the butter has melted, add the shallots, onions and garlic, and lightly season with a pinch of salt. Cook until the shallots and onions are wilted and translucent, stirring periodically, about 7 minutes. Return the browned veal to the pot and stir in the rice flour until evenly coated. Add the white wine and cook until the sauce thickens. Add the thyme, rosemary and bay leaf.
  • Slowly stir in the mushroom stock, about 1 cup at a time, stirring frequently as the sauce will thicken. Once all the mushroom stock has been added, bring the stew to a simmer, lower the heat and cover the pot. Cook until the veal is tender, about 40-50 minutes, stirring periodically.
  • When the meat is fork tender, add the mushrooms and cook for about 5-10 minutes more, or until the mushrooms are tender. Stir in the heavy cream. Add the paprika, lemon juice, and season to taste with salt and pepper. Garnish with parsley and serve.


Boneless veal shoulder works well in this recipe. If you prefer, beef for stew can also be used. Chicken would also be a nice substitute.
Any variety of mushrooms work here. The combination of Shiitake, Crimini and oyster mushrooms add a nice flavor, but feel free to use what you can find.
Rice flour makes this gluten-free. All-purpose flour can be substituted.
This recipe would also work nicely in a slow cooker. Follow the recipe until all the mushroom stock has been added, then transfer to a slow cooker to braise for about 3-4 hours on low.
Recipe courtesy Fireside Dining, Deer Valley Resort; I have adapted it for the home kitchen.


Calories: 551kcal | Carbohydrates: 23g | Protein: 32g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 181mg | Sodium: 872mg | Potassium: 812mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1420IU | Vitamin C: 7.3mg | Calcium: 61mg | Iron: 2.1mg
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