Slow Cooker Veal Stew with Squash and Mushrooms
Why I Love This Recipe
Here is a stew recipe that makes use of the slow cooker to get veal to a state of soft and tender perfection. Veal is the only ingredient in this recipe to be prepared in the slow cooker. The squash and mushrooms are sautéed separately in a frying pan. The side dish I like to use with this stew is pasta with preferably large shapes, such as bow ties. If you start up the slow cooker in the morning, then the meat will be ready by dinner time, and all you’ll have to do is sauté the vegetables and boil pasta.
Ingredients You'll Need
1 lb veal (Try to buy veal pre-cut into cubes for stewing. If this type of veal is not available, then cut into cubes of approximately 1-2” on the side.)
Water (enough to cover the meat)
2 bay leaves
1 teaspoon flour
¼ teaspoon each of salt and black pepper
1 lb mushrooms (any type)
½ lb pasta (dry weight), preferably bow ties
• Rinse and pat dry the meat.
• Place meat in slow cooker and add water until the meat is fully covered.
• Add bay leaves, flour, and pepper. Mix well.
• Cook on High for 6 hours or on Low for 8 hours, or until the meat is easily pierced with a fork.
• Add ¼ teaspoon of salt when the meat is done.
• Slice mushrooms and squash.
• Sauté mushrooms and squash in frying pan until easily pierced with a fork and slightly browned (about 15 minutes).
• Sprinkle with salt and pepper.
• Cook pasta according to directions on the package.
• When meat is done, mix the vegetables and pasta with the meat in the slow cooker. Cook for 10 more minutes.
• Add salt and pepper if needed.