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“Forestière means "of the forest," and refers to dishes made with mushrooms, cream, and often ham. This is a rich, hearty veal stew in that tradition. If you wanted to cut down your own veal stew from a hunk of shoulder, that wouldn't be a bad thing, either. Use cubes of 1 to 1 1/2". Adapted from a recipe by Kerry Saretsky at Serious Eats.”
2hrs 50mins

Ingredients Nutrition


  1. Preheat oven to 450°F.
  2. In a Dutch oven, heat oil over medium-high heat. Brown veal cubes on all sides and set aside on a plate (they will not be cooked through).
  3. Add a bit more oil if needed, and reduce heat to medium-low. Add shallots and garlic and sweat gently 1 minute until shallots are translucent and garlic is fragrant.
  4. Add mushrooms and raise heat to medium. Cook until mushrooms are soft and beginning to brown, 6-8 minutes. Season with salt and pepper.
  5. Move the pan away from the open flame (if using an electric range, you can skip this step), add the sherry, then return the pot to the stove. Turn up heat until sherry boils vigorously. Scrape the brown bits (fond) from the bottom of the pan as the sherry reduces.
  6. Return the veal to the pot, along with any accumulated juices. Add beef stock and thyme. Cover and bring to a boil. Reduce heat to low and simmer 2 hours.
  7. Spray a baking sheet with nonstick spray. Place the slices of prosciutto or jambon on the sheet and bake in preheated oven until crispy, about 10 minutes. Cool slightly then break slices into shards.
  8. Mash together butter and flour to form a beurre manie. Drop small bits of this mixture onto the surface of the stew, then stir in well. Let simmer until thickened, 3-5 minutes. Off heat, add cream and stir. Remove the stems of the thyme sprigs and discard.
  9. Serve with buttered noodles or mashed potatoes. Garnish each dish with the ham crumbs.

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