Slow Cooker Veal Stew with Dried Apricots and Almonds Tips, FAQ & printable recipe

Tips for success

To maximize the flavor of the cinnamon, you can lightly toast the ground spice in a dry pan for thirty seconds before adding it to the slow cooker, though this is optional. This process helps release the essential oils in the cinnamon, which provides a more robust and fragrant base for the stew.

If you prefer a thicker sauce, you can remove a small portion of the liquid after cooking, whisk it with a teaspoon of cornstarch, and stir it back into the stew for a few minutes until thickened.

Presentation is key for this dish. Because the stew is quite rich in color, serving it in a bright white bowl or on a white plate creates a beautiful contrast that highlights the golden hues of the apricots and the toasted almonds.

Ensure the almonds are added at the very last second before the plate reaches the table, as they will lose their crunch if they sit in the hot sauce for too long. If you want to add a touch of color, a small sprinkle of fresh parsley can also be added for freshness.

Variations

• Savory Herb Twist: Add two sprigs of fresh rosemary and one teaspoon of dried thyme to the slow cooker at the beginning of the cooking process for a more earthy, herbaceous flavor profile that complements the veal beautifully.
• Spiced Citrus Version: Incorporate the zest of one orange along with the cinnamon to brighten the dish. The citrus notes pair exceptionally well with the dried apricots, adding a refreshing layer of complexity to the final stew.

Storage and make-ahead

Fridge

Keep 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 in the refrigerator overnight before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally until steaming hot throughout. Add a splash of water or broth if the sauce is too thick.

Store any leftover stew in an airtight container to maintain its quality and flavor. Ensure that the stew is allowed to cool for no more than two hours at room temperature before transferring it to the refrigerator.

This rapid cooling process is essential for food safety and helps prevent the growth of bacteria. When storing, try to keep the almonds separate if possible, as they will soften significantly when stored in the liquid, though they will still taste delicious when reheated.

This stew is an excellent candidate for making ahead of time, as the flavors often meld and improve after sitting in the refrigerator overnight. You can prepare the entire dish, let it cool completely, and then store it in the refrigerator for up to three days. When you are ready to serve, simply reheat it on the stovetop or in the microwave until it is heated through. It is a perfect dish for hosting, as it requires zero active time on the day of your event.

Serving ideas

Serve this veal stew as a standalone main course, perhaps accompanied by a side of crusty bread to soak up the flavorful sauce. The sweetness of the apricots pairs beautifully with buttery mashed potatoes or a simple rice pilaf, which can help balance the savory notes of the meat. If you prefer a lighter accompaniment, a crisp green salad dressed with a bright vinaigrette provides a nice acidic counterpoint to the rich, slow-cooked flavors of the stew.

When plating, use a large spoon to ensure each serving receives a generous portion of meat, onions, and apricots. Distribute the sauce evenly over the top of the veal, then sprinkle the toasted almonds across the center of each serving for a professional, finished look.

If you are serving a large group, you can keep the stew warm in the slow cooker on the 'warm' setting for up to two hours, provided it has already reached the safe internal temperature.

Frequently asked questions

Recipe card

Slow Cooker Veal Stew with Dried Apricots and Almonds

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 4

Ingredients

• 2 lb veal chunks, cut into bite-sized pieces
• 1 cup dried apricots
• 2 large yellow onions, sliced
• 1 tsp ground cinnamon
• 2 cups chicken broth
• 1/4 cup flaked almonds, toasted

Instructions

1. 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.
2. 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.
3. 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.

Contains: milk, tree nuts

Estimated nutrition per serving

Calories

420

Protein

38.5 g

Carbohydrates

22 g

Fat

18 g

Fiber

3.5 g

Sugar

14 g

Sodium

450 mg

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