• cooking spray
  • 2 T. flour
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 lb. veal shoulder, roast, cubed
  • 20 baby carrots, medium
  • 1 pepper, red, small, cut in strips
  • 1 onion, large, finely chopped
  • 2 garlic cloves. medium, minced
  • 1/8 tsp. ground sage, or more to taste, or 1 tsp. fresh chopped sage
  • 1/4 tsp. dried oregano, crushed
  • 1/2 c. beef broth, canned
  • 14 1/2 oz. tomatoes, diced, canned
  • Mushrooms (Optional)

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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. Optional: Add mushrooms if you would like.
  8. Cover. Cook on Low for 7 to 8 hours.

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

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Slow Cooker Veal Stew

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