Photo of Old-fashioned slow cooker veal stew by WW

Old-fashioned slow cooker veal stew

Points® value
Total Time
7 hr 25 min
25 min
7 hr
This Italian-inspired specialty might be slightly heavy on the prep work but the "light," delicious dish that results is worth it.


All-purpose flour

2 tbsp(s)

Table salt

½ tsp(s)

Black pepper

¼ pinch(es)

Uncooked veal shoulder

1 pound(s), roast, cubed

Baby carrots

20 medium


1 large, finely chopped


2 clove(s), large, minced

Ground sage

tsp(s), or more to taste, or 1 tsp fresh chopped sage

Dried oregano

¼ tsp(s), crushed

Canned beef broth

½ cup(s)

Canned diced tomatoes

14½ oz


  1. Coat a 12-inch nonstick skillet with cooking spray.
  2. Combine flour, salt and pepper on a plate; dust veal with flour mixture. Brown veal in skillet, about 3 to 5 minutes per side.
  3. Place carrots in a 4- to 5-quart slow cooker. Place veal over carrots.
  4. Coat skillet with additional cooking spray. Add onion and garlic and sauté over medium heat for 5 minutes; add to slow cooker. Add sage and oregano to slow cooker.
  5. Pour beef broth into skillet and scrape up any browned bits; add broth to slow cooker. Add undrained tomatoes to slow cooker. Cover and cook on low heat for 7 to 8 hours. Yields about 1 1/2 cups per serving.