Slow Cooker Veal and Sweet Potato Stew
Slow Cooker Veal and Sweet Potato Stew
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  • 3 lbs (1.3 kg) veal chuck roast, with the bone
  • 2 tablespoons (30 ml) olive oil
  • 3 potatoes, peeled and halved
  • 2 carrots, peeled and cut into large chunks
  • 2 onions, each cut into 6 wedges
  • 2 cloves garlic, finely chopped
  • 2 tablespoons (30 ml) tomato paste
  • 1 teaspoon (5 ml) harissa sauce (optional)
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 cup (250 ml) white wine
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 2 1/2 cups (625 ml) chicken broth
  • 2 sweet potatoes, peeled and each cut into 6 wedges (optional)
  • Salt and pepper
  • Preparation
  • In a large skillet, brown the meat in the oil. Season with salt and pepper. Place in the slow cooker with the potatoes and carrots.
  • In the same skillet, brown the onions in the oil. Add the garlic, tomato paste, harissa sauce, and mustard and cook for 1 minute. Deglaze with the white wine and Worcestershire sauce. Add the broth and bring to boil. Season with salt and pepper. Pour into the slow cooker. Cover and cook for about 5 hours on high temperature or on low temperature for 7 hours or until the meat is fork tender. Add the sweet potatoes, pushing them down in the broth, 2 hours before the end of cooking. Adjust the seasoning.
  • Description
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