Slow Cooker Veal and Chorizo Stew for an Easy Weeknight Dinner Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can gently sear the veal cubes in a hot skillet with a little oil before adding them to the slow cooker. While not strictly necessary, this step adds a layer of complexity and color to the finished stew. If you choose to do this, ensure the skillet is very hot and work in batches to avoid crowding the pan, which would cause the meat to steam instead of brown.

To add a bit of brightness to the final dish, consider stirring in a squeeze of fresh lemon juice or a handful of chopped fresh parsley just before serving.

This acidic or herbaceous touch can cut through the richness of the chorizo and veal, providing a nice contrast. If you prefer a bit of heat, you can also add a pinch of crushed red pepper flakes or a dash of hot sauce along with the garlic.

Variations

• Spicy Chorizo Stew: Increase the amount of chorizo and add a tablespoon of smoked paprika or a chopped jalapeño to the mixture. This variation enhances the smoky heat and adds a vibrant kick to the final stew.
• Vegetable-Forward Stew: Add a cup of sliced carrots and a cup of diced potatoes to the slow cooker along with the other vegetables. These additions absorb the flavorful sauce and turn the stew into a complete one-pot meal.

Storage and make-ahead

Fridge

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

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat on the stovetop over low heat until steaming, or in the microwave, stirring occasionally to ensure even heating.

Store any leftovers in an airtight container. Allow the stew to cool at room temperature for no more than two hours, then transfer the container immediately to the refrigerator.

The stew will keep well in the refrigerator for up to three days. When reheating, do so gently on the stovetop or in the microwave, adding a tiny splash of water if the sauce has become too thick during storage.

This stew is an excellent candidate for making ahead of time, as the flavors often improve after sitting for a day. You can prepare the entire dish and let it cool completely before transferring it to the refrigerator.

When you are ready to serve, simply reheat the portion you need. This makes it a perfect solution for busy work weeks, providing a hearty, home-cooked meal that is ready in minutes after a long day.

Serving ideas

Serve this stew hot, ladled generously over a bed of fluffy white rice. The rice acts as the perfect canvas for the thick, flavorful sauce and tender meat. For a complete meal, consider serving a side of crusty bread to mop up any remaining sauce, or a simple green salad with a sharp vinaigrette to balance the savory, rich notes of the chorizo and veal.

When plating, ensure each serving gets a good mix of the veal, chorizo, and the vegetable-rich sauce. You can garnish the plates with a small amount of fresh herbs if desired, but the stew is flavorful enough to stand on its own.

The combination of the hearty meat and the aromatic sauce makes for a satisfying and filling dinner that feels special enough for guests yet simple enough for a weeknight.

Frequently asked questions

Recipe card

Slow Cooker Veal and Chorizo Stew for an Easy Weeknight Dinner

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 4

Ingredients

• 2 lb veal cubes
• 8 oz chorizo, sliced
• 2 bell peppers, chopped
• 1 onion, diced
• 1 tsp powdered garlic
• 2 cups crushed tomato pulp

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Estimated nutrition per serving

Calories

450

Protein

32 g

Carbohydrates

18 g

Fat

28 g

Fiber

3 g

Sugar

6 g

Sodium

750 mg

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