• 2 T. Coconut Oil
  • 2 T. flour
  • 1/4 tsp. black pepper
  • 1 lb. veal shoulder, cubed
  • 5 carrots, peeled and chopped
  • 1 red bell pepper, cut in strips
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1/4 tsp. ground sage
  • 1/4 tsp. dried oregano, crushed
  • 1/2 c. beef broth
  • 14 1/2 oz. diced tomatoes
  • Mushrooms

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Slow Cooker Veal Stew can warm anyone up with the weather we are experiencing these past few weeks. Full of flavor and delicious.

  1. Heat 2 T. Coconut Oil in a large skillet over medium-high heat.
  2. Mix flour, salt and pepper in a shallow dish.
  3. Dredge the veal through the flour mixture and sear on both sides in skillet or just until there is a nice brown finish.
  4. Place carrots in a 6-Quart slow cooker and put browned veal on top of carrots.
  5. Carefully, pour 1/4 c. of the beef broth into the hot skillet, scraping up any browned bits.  Pour into the slow cooker along with the remaining beef broth.
  6. Next, add the onions, garlic and diced tomatoes to the slow cooker.
  7. Finally, add the sage and oregano.
  8. Optional: Add mushrooms if you would like.
  9. Cover. Cook on Low for 7 to 8 hours.

OPTIONAL: Serve over noodles, rice or with risotto! YUM!

Happy Crocking!

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Slow Cooker Veal Stew

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