Slow Cooker Creamy Mustard Veal Stew with Leeks Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, you can sear the veal in a hot pan with a small amount of oil for two minutes per side before placing it in the slow cooker. While the video shows the raw meat directly in the pot, searing adds a complex, caramelized note that many cooks find desirable in a traditional stew. If you choose to sear, ensure the pan is hot and work in small batches to avoid steaming the meat.

The liquid in this recipe is intentionally simple to highlight the quality of the veal and leeks. If you find you prefer a thicker sauce, you can remove a small portion of the liquid after cooking and whisk in a teaspoon of cornstarch before returning it to the slow cooker for the final ten minutes.

This will provide a more substantial, velvety finish to the sauce without altering the fundamental flavor balance of the dish.

Variations

• Herb-Infused Veal: Add a sprig of fresh thyme or rosemary to the slow cooker during the cooking process. These woody herbs infuse the sauce with an earthy aroma that pairs beautifully with the mustard and leeks.
• Vegetable Medley: Incorporate sliced carrots or parsnips alongside the leeks for added sweetness and color. These root vegetables hold up well to the slow cooking time and provide a pleasant texture contrast.

Storage and make-ahead

Fridge

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

Freezer

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

Reheat

Reheat in a saucepan over low heat or in the microwave until steaming hot throughout.

Store any leftovers in an airtight container. Allow the stew to cool at room temperature for no more than 2 hours before placing it in the refrigerator to maintain food safety and quality.

Properly stored, the stew will remain fresh in the refrigerator for up to three days. When reheating, ensure the stew is heated until it is steaming hot throughout, stirring occasionally to distribute the heat evenly and prevent the bottom from scorching.

This stew is an excellent candidate for making ahead, as the flavors often develop and deepen after sitting in the refrigerator overnight. You can prepare the entire dish, let it cool completely, and store it for up to two days before serving.

When you are ready to eat, simply reheat it gently on the stovetop over low heat or in the microwave, adding a splash of water if the sauce has become too thick during storage.

Serving ideas

Serve this creamy veal stew in shallow bowls to showcase the beautiful colors of the leeks and the glossy sauce. It pairs exceptionally well with a side of crusty bread, which is perfect for mopping up every last drop of the mustard broth. Alternatively, serve it over a bed of steamed rice or mashed potatoes to create a more substantial and filling meal that complements the savory nature of the meat.

For a fresh finishing touch, consider garnishing the bowls with a sprinkle of freshly chopped parsley or chives. These herbs add a bright, herbaceous note that cuts through the richness of the creamy mustard sauce and provides a pop of color to the final presentation.

A side of lightly dressed green salad with a vinaigrette dressing also provides a nice contrast to the warmth and comfort of the slow-cooked veal.

Frequently asked questions

Recipe card

Slow Cooker Creamy Mustard Veal Stew with Leeks

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 1 lb diced veal
• 2 cups leeks, sliced
• 1 bouillon cube, crumbled
• 2 tbsp Dijon mustard
• 1/4 cup water

Instructions

1. Place the diced veal into the bottom of the slow cooker insert. Ensure the meat is distributed in an even layer to promote uniform cooking throughout the process.
2. Scatter the sliced leeks over the veal. Crumble the bouillon cube over the top of the leeks and meat to ensure the savory seasoning is distributed well during the cooking cycle.
3. Whisk the Dijon mustard and water together in a small measuring cup until smooth. Pour the mixture over the ingredients in the slow cooker. Cover and cook on low for 4 to 6 hours until the veal reaches 145°F (63°C). Let the meat rest for 5 minutes before serving.

Contains: mustard

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

8 g

Fat

16 g

Fiber

1.5 g

Sugar

3 g

Sodium

450 mg

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