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Even the mere words veal stew could warm you up on a cold night. This stew is sensational, with browned veal, baby carrots, and chopped onion all slow-cooked in a rich tomato sauce.
serves/makes:
ready in:
2-5 hrs
2 reviews
ingredients
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound veal shoulder roast, cubed
20 baby carrots
1 large onion, finely chopped
2 cloves garlic, minced
1/8 teaspoon ground sage
1/4 teaspoon dried oregano
1/2 cup beef broth
1 can (14.5 ounce size) diced tomatoes, undrained
directions
Combine the flour, salt, and pepper in a shallow dish. Grease a large non-stick skillet and heat over medium-high heat.
Coat the veal in the flour, shaking off any excess. Place in the heated skillet and cook, stirring occasionally, for 3-4 minutes or until browned.
Place the carrots in the bottom of the crock pot. Top with the browned veal.
Add the onion and garlic to the skillet, adding butter or oil as needed. Cook, stirring frequently, over medium heat for 5 minutes or until they begin to soften. Transfer to the crock pot.
Add the broth to the skillet and cook, stirring constantly, to scrape up any browned bits. Add the sage and oregano. Mix well then pour the broth mixture into the crock pot. Add the tomatoes to the crock pot.
Cover the crock pot and cook on low heat for 4-6 hours or until the veal is tender and the carrots are soft.
Serve hot.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.
recipe tips
Serve the stew with crusty bread or over mashed potatoes for a hearty meal.
Deglaze the skillet with a splash of wine for added flavor before adding the broth.
Season the stew with salt and pepper towards the end of cooking to adjust the flavor.
For a richer stew, add a tablespoon of tomato paste with the broth.
Add a bay leaf to the crock pot for an additional layer of flavor. Remember to remove it before serving.
Cut the veal into uniform pieces for even cooking.
Stir the stew gently in the crock pot to avoid breaking up the tender veal.
common recipe questions
Can I use a different type of meat instead of veal?
Yes, you can substitute with beef, lamb, or even chicken, but cooking times may need to be adjusted.
Is it necessary to brown the veal before putting it in the crock pot?
Browning the veal improves the flavor and texture a little, but you can skip this step if pressed for time.
Can I add other vegetables to the stew?
Yes, potatoes, celery, and mushrooms make great additions.
What can I use if I don't have beef broth?
Chicken or vegetable broth can be used as a substitute.
Can I cook this stew on high in the crock pot?
Yes, you can cook on high for about 2-3 hours, though low and slow yields more tender meat.
Is there a substitute for canned diced tomatoes?
Fresh diced tomatoes can be used, or tomato sauce for a smoother texture.
How can I thicken the stew if it's too thin?
Mix a small amount of cornstarch with water and stir it into the stew, then cook for an additional 15-20 minutes.
Can I make this stew in a regular pot instead of a crock pot?
Yes, simmer the stew on the stovetop on low heat for about 1-2 hours, or until the meat is tender. You can also cook it in the oven at 350 degrees F (make sure it is tightly covered).
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can this stew be frozen?
Yes, it freezes well. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator and reheat on the stove or in a microwave.
nutrition data for old fashioned veal stew
239 calories, 8 grams fat, 15 grams carbohydrates, 25 grams protein per serving.
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reviews & comments for old fashioned veal stew
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Jellybread669 REVIEW:
February 22, 2023What a great recipe! I have made it twice already and enjoy every bite. I used much of the same ingredients to make a chicken stew version!Thanks so much!
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goodcook REVIEW:
November 3, 2013Good way to cook veal. It was incredibly tender, not dry. I used fresh sage and fresh oregano adding a little more fresh herbs just before serving.
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