With the snow just around the corner comes the beautiful rich stews that we missed so much over the summer and this one falls exactly in that category. Rich and silky, this stew will have you looking forward to the cold weather. The 7 spice is just subtle enough to make you warm all the way to your toes…
Preheat the oven to 350°F. Salt the roast and add an extra tsp of 7 spice to it and set aside. In a large dutch oven, start by browning your mushrooms in 1 tbsp of butter and 1 tbsp of olive oil. Once they are brown, remove them from the pan and set aside. If needed add a little more olive oil and/or butter and add the roast. Cook for 2 minutes or so, until a beautiful brown crust is formed, turn and repeat on other side. Remove roast from pot, and add onions, garlic and 7 spice. Once onions are translucent, deglaze with red or white wine and wait till it’s reduced by half, scraping up the bits and pieces in the bottom of the pot. (You can simply omit the wine, and add the veal stock directly to the pot, scraping the bottom of the pot.) Add the veal stock, thyme and return the mushrooms to the pot. Wait until stock comes back to a boil, then add back the roast. Cover and place in the oven and let cook until the meat detaches easily with a fork, anywhere from 2 to 3 hours, depending on the size of your roast.
Remove thyme stems before serving. You may shred the meat and return it to the pot if you are doing this in advance as it is easier to serve and might I say, even better when reheated! If your sauce is too thin, make a simple thickener with 2 tbsp of cornstarch in 2 tbsp of cold water, whisking until smooth, then add to your sauce, whisking it into the sauce until it bubbles up again. Remove from heat when it is at the desired gravy thickness. Serve with rice, couscous, or mash potatoes with a beautiful green vegetables of your choice. And of course, feel free to omit the mushrooms if you or your family are not a fan.
- 1.5 kg bottom blade roast (1 tsp each of salt and 7 spice on both sides)
- 1 cup of red or white wine (optional)
- 500 G of mushrooms
- 1 big Spanish onion
- 2 garlic cloves
- 4 to 5 sprig of fresh thyme
- 300 ml of veal stock
- 1 tbsp of salt
- 1 tbsp of 7 spice grounded
- 1 tsp of pepper