Slow Cooker Veal Stew with Potatoes for an Easy Dinner Step-by-step instructions

Before you start

Before beginning, ensure all vegetables are peeled, washed, and cut into uniform chunks to promote even cooking. Have your slow cooker placed on a stable, heat-resistant surface with easy access to a power outlet.

Measure your liquids accurately using a glass measuring cup and ensure your bouillon cubes are crumbled finely to allow for quick dissolution. Having your ingredients prepped and ready on the counter will make the assembly process seamless and quick, allowing you to get the stew started with minimal fuss and preparation time.

Instructions

Layering the ingredients

1. 1Assemble ingredients
   Place the raw diced veal at the bottom of the slow cooker basin. Layer the potato chunks and sliced onions evenly over the meat.
   Look for Ensure the meat is at the bottom for even cooking.
   Tip Pat the veal dry with a paper towel before placing it in the cooker for better browning.

The ingredients are properly arranged in the slow cooker basin. The veal is at the bottom, topped with a layer of potatoes and onions. The bouillon and bay leaves are distributed evenly. Everything looks organized and ready for the liquid to be added. Check that the slow cooker basin is clean and the cord is safely positioned away from water sources before proceeding to the next step.

Adding liquid and seasoning

2. 2Season and add liquid
   Scatter the crumbled bouillon cube and bay leaves over the vegetables. Pour the hot water into the slow cooker until the ingredients are partially submerged.
   Look for The liquid should cover about two-thirds of the solid ingredients.
   Tip Using hot water helps the bouillon dissolve faster and reduces the time needed for the cooker to reach temperature.

The hot water has been poured over the ingredients, and the bouillon is beginning to dissolve into the liquid. The stew should look well-moistened but not completely submerged in a way that would cause boiling over. The bay leaves are positioned near the top to release their aroma as the stew heats up. Ensure the lid is seated firmly on the cooker to create a tight seal for the long simmer.

Slow cooking to completion

3. 3Slow cook and serve
   Cover the slow cooker and set to low heat for 6 hours. Ensure the veal reaches an internal temperature of at least 145°F (63°C). Let the meat rest for 5 minutes before serving on warm plates.
   Look for The meat should pull apart easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce is too thin, remove the lid for the final 30 minutes of cooking to allow some evaporation.

The stew has simmered until the meat is tender and the liquid has transformed into a rich, glossy sauce. The potatoes should be tender when tested with a fork, and the aroma should be savory and inviting.

The meat reaches the required internal temperature. Before serving, check that the sauce consistency is to your liking and remove the bay leaves before portioning the stew into individual bowls for serving.

Common mistakes

A common mistake is cutting the potatoes into pieces that are too small, which causes them to disintegrate into the sauce during the long cooking time. Aim for chunks of about 1.5 inches.

Another error is checking the stew too frequently; opening the lid lets out significant heat and steam, which resets the cooking timer and extends the process unnecessarily. Keep the lid closed for the duration of the cooking time. Finally, do not overcrowd the slow cooker, as this prevents proper heat distribution and can lead to unevenly cooked meat.

How to tell it’s done

The veal is perfectly cooked when it reaches an internal temperature of 145°F (63°C). At this point, the meat should be fork-tender, meaning it offers little resistance when pierced. The potatoes should be soft throughout but still hold their shape.

The sauce should be glossy and slightly thickened from the potato starch. Always use a meat thermometer inserted into the thickest piece of veal to verify the temperature. Allowing the meat to rest for at least 5 minutes before serving ensures the juices redistribute, resulting in a more succulent bite.

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