Slow Cooker Veal Stew with Potatoes for an Easy Dinner Tips, FAQ & printable recipe

Tips for success

To enhance the depth of flavor in your stew, you can lightly sear the veal cubes in a skillet over high heat before adding them to the slow cooker. This step, while optional, adds a rich, caramelized note to the meat and contributes to a deeper color in the final sauce.

If you choose to sear, ensure the skillet is very hot and work in small batches to avoid steaming the meat. The browned bits left in the pan can be deglazed with a splash of water and added to the cooker.

For a more fragrant stew, consider adding fresh herbs like thyme or rosemary during the final hour of cooking. If you want a thicker sauce, you can remove a few pieces of the cooked potato, mash them with a fork, and stir them back into the stew.

This is a natural, rustic way to body up the liquid without needing to use flour or cornstarch. Always taste the stew for seasoning before serving, as the bouillon provides a good salt base, but you may want to add a pinch of black pepper.

Variations

• Root Vegetable Medley: Replace half the potatoes with carrots and parsnips. Cut them into 1-inch chunks to ensure they cook at the same rate as the potatoes, adding a subtle sweetness and extra color to the dish.
• Herbed Veal Stew: Add two sprigs of fresh thyme and a teaspoon of dried rosemary to the slow cooker along with the bay leaves. These herbs provide an aromatic, earthy flavor that complements the mild taste of the veal.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Ensure the stew is cooled properly before refrigerating.

Freezer

The stew can be frozen 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, stirring occasionally until heated through, or microwave in 1-minute intervals until steaming hot.

Allow the stew to cool to room temperature for no more than 2 hours before transferring it to airtight containers. Store in the refrigerator for up to 3 days. When reheating, ensure the stew is heated until it is steaming hot throughout. If you have a large batch, divide it into smaller, shallow containers to help it cool more quickly in the refrigerator, which is safer for food quality and storage longevity.

This stew is an excellent candidate for making ahead, as the flavors often meld and improve after sitting in the refrigerator overnight. Prepare the dish as instructed, let it cool completely, and store it in the refrigerator.

When ready to eat, simply reheat it on the stovetop over low heat or in the microwave until thoroughly warmed. It is a convenient option for meal planning, ensuring you have a hearty dinner ready to go with minimal effort during a busy week.

Serving ideas

Serve this stew hot in deep bowls to capture all the savory sauce. Because it is a complete meal, it pairs beautifully with a side of crusty bread or a simple green salad to balance the richness. Ensure each serving includes a generous portion of both the tender veal and the potatoes. The glossy sauce is best enjoyed when scooped up with bread, making it a comforting and satisfying dining experience that highlights the simplicity of the ingredients.

Present the stew in warmed bowls to keep the temperature consistent while eating. A sprinkle of freshly chopped parsley can add a bright, fresh finish to the plate, contrasting with the earthy tones of the stew.

If serving to guests, place the main pot in the center of the table and allow everyone to serve themselves, or portion it out individually in the kitchen for a more polished look. No matter how you serve it, this dish is best enjoyed while fresh and piping hot.

Frequently asked questions

Recipe card

Slow Cooker Veal Stew with Potatoes for an Easy Dinner

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

Ingredients

• 1 1/2 lb diced veal
• 1 lb potatoes, peeled and cut into chunks
• 2 medium onions, sliced
• 1 cube beef bouillon, crumbled
• 2 bay leaves
• 2 cups hot water

Instructions

1. Place the raw diced veal at the bottom of the slow cooker basin. Layer the potato chunks and sliced onions evenly over the meat.
2. 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.
3. 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.

Estimated nutrition per serving

Calories

350

Protein

32 g

Carbohydrates

25 g

Fat

12 g

Fiber

3 g

Sugar

2 g

Sodium

650 mg

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