Slow Cooker Veal Stew with Dried Apricots and Almonds Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker is clean and placed on a stable, heat-resistant surface away from any water sources or flammable materials. Gather all ingredients and measure them out to ensure a smooth assembly process. Slice the onions into uniform half-moons to ensure they soften evenly as the stew cooks.

If your veal was purchased in large pieces, cut it into consistent, bite-sized chunks to ensure uniform cooking. Have your chicken broth measured and ready, and clear your workspace so you have plenty of room to assemble the ingredients directly into the slow cooker vessel.

Instructions

Assembling the base

1. 1Prepare the slow cooker base
   Place the veal chunks into the base of the slow cooker. Add the sliced onions and the dried apricots on top of the meat. Ensure the ingredients are evenly distributed to allow for consistent heat penetration during the long cooking process.
   Look for The slow cooker is filled with the raw meat, onions, and fruit.
   Tip Cut the veal into uniform pieces to ensure they cook through at the same rate.

At this stage, the slow cooker is filled with the raw veal, onions, and apricots. Everything should be arranged in a single layer or slightly layered to ensure that the heat circulates properly. The ingredients look fresh and organized, and you should ensure that the meat is not bunched up in one corner. Check that the power cord is securely plugged in and that the slow cooker is set to the correct low or high setting before moving on to the next step.

Slow simmering

2. 2Season and add liquid
   Sprinkle the ground cinnamon evenly over the ingredients in the slow cooker. Pour the chicken broth over the top until the ingredients are mostly submerged. Cover the slow cooker with its lid and set it to low for 8 hours or high for 4 hours.
   Look for The broth reaches about halfway up the meat and onions.
   Tip Using a low heat setting helps keep the veal tender over a long cooking duration.

During the long cooking phase, the kitchen will begin to fill with the aromatic scent of cinnamon and savory onions. The liquid level should remain consistent, gently bubbling around the ingredients. You do not need to stir the stew during this time, as the slow cooker is designed to cook everything evenly in its own juices. You will know this phase is nearing its end when the onions have completely softened and the veal has turned opaque and tender.

Finishing and garnishing

3. 3Final cook and garnish
   Once the cooking time is complete, ensure the veal has reached an internal temperature of 145°F (63°C). Let the meat rest for 5 minutes before serving. Garnish the stew with the toasted flaked almonds just before bringing the plates to the table.
   Look for The stew is steaming and the meat is tender enough to break with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Toast the almonds in a dry pan over medium heat for 2 minutes for extra flavor.

As you prepare for serving, the stew should look rich, golden, and deeply fragrant. The veal should be tender enough to pull apart with a fork, and the sauce should have a glossy sheen from the rendered juices and apricot sugars.

Once you have verified the internal temperature, sprinkle the toasted flaked almonds over the top. The stew should be served immediately while steaming hot, as the contrast between the tender meat and the crunchy almonds is best appreciated while fresh.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the ingredients from cooking evenly and may result in excess liquid that dilutes the flavor. Another error is failing to toast the almonds; raw almonds lack the depth and crispness required to balance the soft, stewed texture of the meat.

Additionally, ensure you do not lift the lid of the slow cooker during the last hour of cooking, as this releases heat and moisture, which can significantly increase the total cooking time and dry out the veal pieces.

How to tell it’s done

The stew is finished when the veal is fork-tender, meaning it yields easily when pressed with a fork or pulled apart. Use a digital meat thermometer to confirm the internal temperature of the largest piece of veal has reached at least 145°F (63°C).

Once this temperature is achieved, allow the meat to rest for at least 5 minutes before serving to ensure the juices redistribute throughout the fibers, resulting in the most succulent texture possible. The liquid should be slightly thickened and aromatic, with the onions fully translucent and integrated into the sauce.

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