An easy, set-it-and-forget-it, slow cooker Veal Stew Recipe that is packed with veggies, protein, and flavorful aromatics. Just 10 minutes of prep, and your slow cooker does the rest!
What Makes This Recipe Great
Now that the weather has cooled slightly, I’m ready for some stews and soups and fall-off-the-bone meats. AWW YEAH. I love the set-it-and-forget-it nature of a slow cooker. Plus, the aroma that fills my house just can’t be beat!
Especially when you are trying to do Paleo on a budget, slow cookers are a really great addition to the kitchen. I know good quality meat can be a bit too pricey for many people, but you can buy cheaper, tougher cuts of grass-fed, pasteurized meats and turn them into tender and velvety bites of happiness in the slow cooker.
This recipe uses veal stew meat. I got it already cubed at the farmers market, and it was labeled “Veal Stew.” The dish is already in the title. So, guess what I did with it? I made the most delicious, hands-off Veal Stew Recipe! Just 10 mins of prep and the slow cooker does all the work.
Ingredients Notes
- Veal stew meat: You may be able to find this already cut. If not, cut it into bite-sized cubes. If you can’t find veal or don’t prefer it, regular beef will work. I recommend chuck roast cubed, or you can cut it yourself.
- Butter or coconut oil: You can use vegan butter or olive oil as well.
- Onion
- Sweet potato
- Carrots
- Garlic cloves
- Lemon juice
- Water: Instead of water, you can use chicken broth or beef broth, but water also works really well.
- Salt and pepper
- Fresh thyme
Step-by-Step Instructions
- Cut the veal into bite-sized cubes.
- In a large skillet or pan that can fit the veal cubes into 1 layer, melt butter over medium-high heat.
- Add the meat and stir until brown on all sides, about 5 minutes.
- While the veal is browning, cut up and prepare the vegetables.
- Place the vegetables in the slow cooker and stir them around.
- When the meat cubes are browned, transfer them to the slow cooker so they are evenly distributed within the vegetables.
- Season with salt and pepper, and place the thyme sprigs on top of the mixture.
- Pour the lemon juice and water over everything.
- Put the lid on the slow cooker and cook on low for 6-8 hours.
- When finished, remove the thyme sprig before serving. Pour some of the juice over the dish after you plate!
- Garnish with fresh parsley if desired.
Expert Tips
- Depending on the size of your crock pot/ slow cooker and how much it’s filled, you may need to adjust the cooking time. I have a big slow cooker, and the mixture only filled up to halfway, so I only cooked it for 4 hours.
- This should thicken up nicely over the course of cooking, but if you want it to be thicker, feel free to add a teaspoon of arrowroot powder or cornstarch.
Serving Tips
- Serve this veal stew recipe by itself with some crusty bread, or make a batch of egg noodles, rice, or mashed potatoes and serve it on top.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat individual portions or have it again for dinner another night.
- The flavors meld so well together over time that the sauce and taste get better with time.
Recipe FAQs
Veal stew meat typically comes from less tender cuts like the shoulder, shank, neck, or miscellaneous trimmings, chosen for their flavor and suitability for slow cooking methods like stewing.
Easy Slow Cooker Veal Stew Recipe
Ingredients
- 1 lb veal stew meat
- 1 tbsp butter or coconut oil
- 1/4 large onion, sliced
- 1 large sweet potato, cubed
- 2 carrots, chopped
- 3 garlic cloves, minced
- Juice of 1 lemon
- 1/4 cup water
- Salt and pepper, to taste (omit pepper for AIP)
- 2 sprigs of thyme
Instructions
- Cut the veal into bite-sized cubes.
- In a pan that can fit the veal cubes into 1 layer, melt butter over medium-high heat.
- Add the meat and stir until brown on all sides, about 5 minutes.
- While the veal is browning, cut up and prepare the vegetables.
- Place the vegetables in the slow cooker and stir them around.
- When the meat cubes are browned, put them in the slow cooker so they are evenly distributed within the vegetables.
- Season with salt and pepper, and place the thyme sprigs over the mixture
- Pour the lemon juice and water over everything.
- Put the lid on the slow cooker and cook on low for 6-8 hours.
- When finished, take out the thyme sprigs before serving. Pour some of the juice over the dish after you plate!
Notes
Expert Tips
- Depending on the size of your crock pot/ slow cooker and how much it’s filled, you may need to adjust the cooking time. I have a big slow cooker, and the mixture only filled up to halfway, so I only cooked it for 4 hours.
- This should thicken up nicely over the course of cooking, but if you want it to be thicker, feel free to add a teaspoon of arrowroot powder or cornstarch.
Serving Tips
- Serve this veal stew recipe by itself with some crusty bread, or make a batch of egg noodles, rice, or mashed potatoes and serve it on top.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat individual portions or have it again for dinner another night.
- The flavors meld so well together over time that the sauce and taste get better with time.
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