Slow Cooker Bordelaise Veal Stew with Shallots Tips, FAQ & printable recipe

Tips for success

If a thicker sauce is preferred after cooking, remove the lid for the final thirty minutes of the cycle. This allows excess moisture to evaporate, concentrating the flavors and creating a more syrupy, traditional Bordelaise consistency.

You can also carefully remove some of the liquid and reduce it in a small saucepan on the stovetop if you want a more intense concentration of flavor. This simple step can elevate the final presentation and mouthfeel of the dish significantly.

Serve the stew alongside crusty bread or creamy mashed potatoes to soak up the luxurious wine reduction. The contrast between the soft meat and the crunchy bread adds a wonderful texture to the dining experience.

Consider adding a side of steamed green beans or roasted root vegetables to complete the meal with fresh, vibrant colors. The simplicity of the sides allows the complex, savory notes of the Bordelaise sauce to remain the star of the plate, providing a balanced and satisfying dining experience.

Variations

• Mushroom Bordelaise: Add two cups of sliced cremini mushrooms during the assembly phase to introduce an earthy depth that complements the red wine sauce beautifully.
• Herbed Garlic Version: Include three cloves of minced garlic along with the oregano to provide a sharper, more aromatic base that enhances the savory profile of the veal.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days in the refrigerator.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop over low heat until warmed through, or use a microwave-safe dish to heat in short intervals.

Transfer any leftovers into an airtight container once cooled. Proper cooling is essential, so do not leave the stew at room temperature for more than two hours. Place it in the refrigerator immediately to maintain quality and safety. Using shallow containers helps the stew cool down faster, which is better for food safety. Ensure the lid is tightly sealed to prevent the absorption of other odors from the refrigerator, keeping the flavor profile intact for your next meal.

This dish is perfect for making ahead as the flavors continue to develop and meld while stored in the refrigerator. Prepare the entire recipe, cool it completely, and reheat it gently on the stove when ready to serve. In fact, many find that the stew tastes even better the next day after the flavors have had time to settle and deepen. This makes it an excellent choice for meal planning or for preparing in advance when you have guests coming over for dinner.

Serving ideas

Present the stew on warm white plates to highlight the rich, dark colors of the red wine sauce. A garnish of fresh herbs can add a pop of color, though the dish is naturally elegant on its own.

Ensure the meat is distributed evenly among the plates, and spoon plenty of the reduced sauce over the top. The visual appeal of the glossy sauce against the white plate creates a sophisticated presentation that is perfect for any occasion, from casual family dinners to more formal gatherings.

Consider serving in shallow bowls if there is a generous amount of sauce, ensuring that guests can enjoy every bit of the flavorful reduction. Accompaniments like steamed green beans or roasted root vegetables pair beautifully with the richness of the veal.

The goal is to create a cohesive plate where the sauce can be enjoyed with every bite of the meat and vegetables. Providing a side of crusty bread is highly recommended to ensure none of the delicious Bordelaise sauce is left behind.

Frequently asked questions

Recipe card

Slow Cooker Bordelaise Veal Stew with Shallots

Prep 15 minCook 8 hRest 5 minTotal 8 h 20 minServes 4

Ingredients

• 2 lb veal chunks, cut into bite-sized pieces
• 4 shallots, halved
• 2 carrots, sliced
• 1 tsp dried oregano
• 1 cup red wine

Instructions

1. Place the veal chunks directly into the base of the slow cooker. Scatter the halved shallots and sliced carrots evenly over the meat to ensure they distribute flavor throughout the cooking process.
2. Sprinkle the dried oregano over the vegetables and meat. Carefully pour the red wine over the entire mixture until it reaches the desired depth in the cooker.
3. Cover and cook on low for 8 hours until the veal reaches 145°F (63°C). Once finished, turn off the heat and let the meat rest for 5 minutes before serving on a white plate.

Contains: sulfites

Estimated nutrition per serving

Calories

380

Protein

32.5 g

Carbohydrates

12 g

Fat

18 g

Fiber

2.5 g

Sugar

5.5 g

Sodium

320 mg

Automatic estimate from the ingredient list, not laboratory-verified.