Slow Cooker Veal and Chorizo Stew for an Easy Weeknight Dinner Step-by-step instructions

Before you start

Before beginning, ensure all your vegetables are chopped uniformly to ensure even cooking. Dice your onions and peppers into bite-sized pieces that match the size of your veal cubes.

Have your measuring cups ready for the tomato pulp and ensure your slow cooker is clean and dry. It is best to take your veal out of the refrigerator about 15 minutes before cooking so it is not ice-cold when it hits the slow cooker, which helps the initial temperature rise.

Instructions

Preparation and Base Layering

1. 1Prepare the slow cooker base
   Place the raw veal cubes across the bottom of the slow cooker vessel. Keep the meat arranged in a single layer to ensure even cooking throughout the braising time.
   Look for The veal forms an even single layer on the cooker floor.
   Tip Keep the cubes uniform in size for consistent cooking.

At this phase, the slow cooker contains the raw veal cubes settled smoothly on the base of the insert. Everything looks cleanly arranged in an even layer across the ceramic bottom without excessive crowding. The meat remains cool and moist, ready to absorb heat evenly from the slow cooker elements below before any seasonings or other ingredients are layered on top.

Aromatic and Sauce Layering

2. 2Layer vegetables, aromatics, and tomatoes
   Scatter the sliced fresh chorizo, chopped peppers, and diced onions directly over the veal cubes. Sprinkle the powdered garlic across the vegetables and pour the crushed tomato pulp over the entire mixture.
   Look for The tomato pulp and vegetables evenly coat the meat.
   Tip Spread the ingredients out gently without packing them down.

At this phase, the chorizo, sliced bell peppers, and diced onions form a vibrant bed over the veal. The powdered garlic is dusted across the top, and the crushed tomato pulp coats the vegetables and sausages evenly. The vessel should show rich red and green tones without any liquid leaking out or spilling over the rim.

Slow Cooking, Checking Doneness, and Resting

3. 3Slow cook to safe temperatures and rest
   Cover the slow cooker and cook on low for 6 hours until the meats are completely tender. Ensure the chorizo reaches a safe internal temperature of 160°F (71°C) for ground meat and the veal reaches at least 145°F (63°C), then allow the stew to rest for at least 3 minutes before serving.
   Look for The sauce is rich and glossy while the meats are fork-tender.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a digital food thermometer to probe both meats at the center.
4. 4Rest whole cut meat and plate
   Confirm the veal cubes register at least 145°F (63°C) and let the meat rest for at least 3 minutes to settle the juices. Ladle the hot stew over cooked white rice on plates.
   Look for The juices rest and the meat stays tender and succulent.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not skip the short resting window before dishing up.

Once the cooking duration wraps up, the stew looks rich, glossy, and noticeably thick. The sauce bubbles gently around the perimeter with an inviting red sheen from rendered chorizo fat.

Checking with an instant-read thermometer confirms the chorizo has reached 160°F (71°C) and the veal has reached at least 145°F (63°C), followed by a three-minute resting period to settle all internal juices.

Common mistakes

Avoid lifting the lid frequently during the cooking process, as this releases heat and steam, significantly increasing the total cooking time and potentially affecting the tenderness of the meat.

Do not substitute the crushed tomato pulp with a watery tomato juice, as this will result in a thin, weak sauce that lacks body. Additionally, ensure you do not skip the resting time, as this allows the juices within the meat to redistribute, ensuring every bite remains moist and flavorful.

How to tell it’s done

The stew is finished when the veal is fork-tender and pulls apart easily. Using a reliable meat thermometer, check the thickest piece of veal to ensure it has reached an internal temperature of 145°F (63°C) and the chorizo has reached 160°F (71°C).

The sauce should be glossy, thickened, and have a rich, deep red color from the chorizo fat and tomatoes. If the meat offers resistance, continue cooking for another 30 minutes, as the time can vary slightly depending on the specific model of your slow cooker.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest
• Ground meat: 160°F (71°C) in the thickest part