Stew Ingredients
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound veal shoulder roast (cubed)
- 20 baby carrots
- 1 large onion (finely chopped)
- 2 cloves garlic (minced)
- 1/8 teaspoon ground sage
- 1/4 teaspoon dried oregano
- 1/2 cup beef broth
- 1 can diced tomatoes (14.5 ounces, undrained)
Required Kitchen Tools
When preparing my slow cooker veal stew, the right kitchen tools will make the process smooth and stress-free:
- Large Non-Stick Skillet: To brown the veal and sauté the aromatics before slow cooking.
- Slow Cooker (Crockpot): The star appliance for this recipe, ensuring the stew cooks low and slow for tender results.
- Wooden Spoon or Spatula: For stirring onions, garlic, and deglazing the skillet.
- Mixing Bowl: To combine flour, salt, and pepper for dredging the veal.
- Measuring Cups & Spoons: To measure your broth, seasonings, and flour accurately.
With these tools on hand, you’ll be fully prepared to create a stew that tastes like it’s been simmering on a stove all day, without the effort.
