Photo of Old-fashioned slow-cooker veal stew by WW

Old-fashioned slow-cooker veal stew

Total Time
7 hr 25 min
25 min
7 hr
This Italian-inspired veal recipe might be slightly heavy on the prep work, but the delicious dish that results is worth it. You have to first brown the veal, then cook the onion and garlic before adding them all to the slow cooker. But afterward, you can cook the stew low and slow for 7 to 8 hours while you're at work or gone for the day, then have an amazingly silky, luxurious stew waiting for you to serve when you get home. There's nothing left to do or prep after the slow cooking time is up, meaning all your hard work at the beginning totally paid off at the end.


Cooking spray

1 spray(s)

All-purpose flour

2 Tbsp

Table salt

½ tsp

Black pepper

¼ tsp

Uncooked veal shoulder

1 pound(s), roast, cubed

Baby carrots

20 medium


1 large, finely chopped


2 clove(s), minced

Ground sage

tsp, or more to taste, or 1 tsp fresh chopped sage

Dried oregano

¼ tsp, 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.