Crock Pot Veal Stew with Vodka
Warm up your kitchen with the rich and hearty flavors of Crock Pot Veal Stew with Vodka, a comforting slow-cooked dish that’s perfect for chilly evenings. Tender veal cubes are lightly coated in seasoned flour, seared to golden perfection, and simmered low and slow in a flavorful medley of root vegetables, beef broth, and crushed tomatoes. A splash of vodka adds a unique depth to the broth, while aromatic herbs like thyme and paprika transform this stew into an irresistible, savory masterpiece. With just 20 minutes of prep and the convenience of a crock pot, this recipe is perfect for busy days when you crave an elevated yet effortless dinner. Garnished with fresh parsley and best served with crusty bread or fluffy rice, this veal stew is destined to become a family favorite.
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Recipe Information
Ingredients
- 1.5 pounds veal stew meat, cubed
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper, ground
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, diced
- 2 medium celery stalks, diced
- 4 medium potatoes, peeled and cubed
- 3 garlic cloves, minced
- 0.25 cup vodka
- 2 cups beef broth
- 1 cup crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a mixing bowl, combine the flour, salt, and black pepper. Dredge the veal stew meat in the flour mixture until lightly coated.
Heat olive oil in a large skillet over medium-high heat. Sear the veal cubes in batches until browned on all sides, about 2-3 minutes per side. Transfer the browned meat to the crock pot.
In the same skillet, add the diced onion, carrots, and celery. Sauté for 4-5 minutes, until the vegetables are softened. Add the minced garlic and cook for 1 additional minute. Deglaze the pan by pouring in the vodka and scraping up any browned bits from the bottom of the pan.
Transfer the vegetable mixture to the crock pot. Add the potatoes, beef broth, crushed tomatoes, tomato paste, thyme, paprika, and bay leaf. Stir to combine.
Cover the crock pot with the lid and cook on LOW for 6-7 hours, or on HIGH for 3-4 hours, until the veal is tender and the vegetables are fully cooked.
Remove the bay leaf before serving. Taste and adjust seasoning with additional salt and pepper as needed.
Garnish with chopped fresh parsley and serve the veal stew hot with crusty bread or a side of rice.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 736 mg | 32% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.1 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1211 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
