A comforting and flavorful veal and mushroom stew with a creamy finish, perfect for a cozy dinner.
Coat the veal pieces with flour by shaking them in a large plastic bag.
Ensure the veal is evenly coated for a consistent texture.
Heat some butter in a Dutch oven over medium-high heat and brown the veal in batches. Transfer to a slow cooker.
Avoid overcrowding the pan to ensure proper browning.
In the same Dutch oven, sauté the onion, leek, garlic, and bay leaf until the onion softens.
Stir occasionally to prevent burning.
Add salt, pepper, and nutmeg, then pour in the stock and bring to a boil. Pour this mixture over the veal in the slow cooker.
Scrape the bottom of the pan to incorporate all the flavors.
Cook the veal in the slow cooker on high for 4 hours until tender.
Check occasionally to ensure the veal remains submerged in the sauce.
Sauté the mushrooms in butter in a skillet until lightly browned, then add them to the slow cooker.
Cook the mushrooms until they release their moisture for the best flavor.
Stir in the lemon juice, cream, and parsley, then cook for an additional 15 minutes.
Taste and adjust seasoning before serving.
Serve the stew warm, garnished with extra parsley if desired.
Pair with crusty bread or mashed potatoes for a complete meal.
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