Slow Cooker Autumn Veal Stew for Easy Weeknight Dinners Step-by-step instructions

Before you start

Before beginning, ensure all vegetables are thoroughly washed and peeled. Cut the butternut squash, parsnips, and carrots into uniform, bite-sized chunks to ensure they cook through at the same rate.

Have your slow cooker ready on a stable, heat-resistant surface near a power outlet. Keep your veal refrigerated until the very moment you are ready to assemble the ingredients in the cooker, as this maintains food safety standards during the preparation process.

Instructions

Layering the ingredients

1. 1Assemble the stew
   Place the veal cubes into the bottom of the slow cooker insert. Distribute the chopped butternut squash, sliced parsnips, and sliced carrots evenly over the meat.
   Look for The slow cooker base should be filled with the layered ingredients.
   Tip Keep the vegetable pieces roughly the same size to ensure even cooking.

At this stage, you should see a neat arrangement of veal and vegetables inside the slow cooker. The meat should be at the very bottom where the heat is most direct, with the root vegetables layered on top to protect them from excessive heat. Ensure the ingredients are evenly distributed but not packed down tightly, as this allows the heat and liquid to circulate effectively throughout the entire vessel for consistent results.

Seasoning and liquid

2. 2Season and add liquid
   Sprinkle the crumbled broth cube and the dried herbes de Provence over the vegetables. Pour the water over the top of the ingredients to provide the cooking liquid.
   Look for The liquid should partially submerge the vegetables and meat.
   Tip Ensure the broth cube is crumbled finely so it dissolves evenly during the long cooking time.

The stew should now look ready for the long simmer, with the broth cube and herbs distributed across the surface. The water level should be visible, surrounding the base of the vegetables.

Check that the broth cube is well-crumbled, as this ensures the seasoning spreads throughout the liquid rather than staying in one concentrated spot. The assembly is now complete, and the slow cooker is ready to be covered and switched on to begin the cooking process.

Slow cooking to perfection

3. 3Slow cook and serve
   Cover the slow cooker and cook on low for 8 hours until the veal reaches an internal temperature of 145°F (63°C). Once finished, let the stew rest for 5 minutes before serving in warm bowls.
   Look for The veal should be fork-tender and the liquid should be reduced to a glossy sauce.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not lift the lid during the first 6 hours to maintain the internal temperature.

The stew is done when the house smells rich and savory, and the meat is exceptionally tender. Upon checking, the broth should have reduced into a glossy, flavorful sauce that coats a spoon. The vegetables should be tender enough to pierce easily with a fork. Ensure you let the stew rest briefly off the heat to allow the sauce to settle before serving it into warm bowls for the best dining experience.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the ingredients from cooking evenly. Ensure you do not fill the insert more than three-quarters full to allow for proper heat circulation.

Another error is lifting the lid too frequently; every time the lid is removed, significant heat escapes, which can add substantial time to the total cooking process. Finally, do not add too much water, as the vegetables and meat will release their own juices during the long cooking time.

How to tell it’s done

The stew is finished when the veal is fork-tender and reaches an internal temperature of 145°F (63°C). The vegetables should be soft, and the sauce should have a glossy, thickened appearance.

Always use a reliable digital meat thermometer inserted into the thickest piece of veal to verify the temperature. If the meat is still firm, continue cooking for another 30 to 60 minutes before checking again, as cooking times can vary based on the specific slow cooker model.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest