Here is a stew recipe that makes use of the slow cooker to get veal to a state of soft and tender perfection. Veal is the only ingredient in this recipe to be prepared in the slow cooker. The squash and mushrooms are sautéed separately in a frying pan. The side dish I like to use with this stew is pasta with preferably large shapes, such as bow ties.
1 lb veal (Try to buy veal pre-cut into cubes for stewing. If this type of veal is not available, then cut into cubes of approximately 1-2” on the side.)
Water (enough to cover the meat)
2 bay leaves
1 teaspoon flour
¼ teaspoon black pepper
¼ teaspoon salt
1 lb mushrooms (any type)
½ lb pasta (dry weight), preferably bow ties
- Rinse and pat dry the meat.
- Place meat in slow cooker and fully cover with water.
- Add bay leaves, flour, and pepper.
- Cook on High for 6 hours, or until the meat is easily pierced with a fork. Stir approximately every hour.
- Add ¼ teaspoon of salt when the meat is done.
- While meat is cooking:
- Slice mushrooms and squash.
- Saute in frying pan until easily pierced with a fork and slightly browned (about 15 minutes).
- Sprinkle with salt and pepper
- Cook pasta according to directions on the package.
- When meat is done, mix with vegetables and pasta in slow cooker. Cook for 10 more minutes.
- Add salt and pepper if needed.