Old-Fashioned Slow-Cooker Veal Stew
- Total Time
This Italian-inspired specialty might be slightly heavy on the prep work but the “light,” delicious dish that results is worth it.
cooking spray1 spray(s)
all-purpose flour2 Tbsp
table salt½ tsp
black pepper¼ tsp
uncooked veal shoulder1 pound(s), roast, cubed
uncooked baby carrots20 medium
uncooked onion(s)1 large, finely chopped
garlic clove(s)2 clove(s), medium, minced
ground sage⅛ tsp, or more to taste, or 1 tsp fresh chopped sage
dried oregano¼ tsp, crushed
canned beef broth½ cup(s)
canned diced tomatoes14 ½ oz
- Coat a 12-inch nonstick skillet with cooking spray.
- Combine flour, salt and pepper on a plate; dust veal with flour mixture. Brown veal in skillet, about 3 to 5 minutes per side.
- Place carrots in a 4- to 5-quart slow cooker. Place veal over carrots.
- 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.
- 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.