Lemon Herb Veal Stew Crock Pot
Transform your weeknight dinner routine with this comforting and citrusy Lemon Herb Veal Stew made effortlessly in your crock pot. This hearty dish combines tender, slow-cooked veal stew meat with vibrant notes of lemon zest and juice, aromatic fresh herbs like thyme and rosemary, and a medley of wholesome vegetables, including baby potatoes, carrots, celery, and peas. A splash of dry white wine adds depth to the flavorful broth, while the low-and-slow cooking method ensures melt-in-your-mouth perfection. Easy to prepare with just 20 minutes of hands-on time, this recipe is perfect for busy days when you want a nourishing, crowd-pleasing meal. Serve it with crusty bread or a crisp side salad for a complete dinner that’s as elegant as it is comforting.
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Recipe Information
Ingredients
- 2 pounds veal stew meat
- 0.25 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, sliced into rounds
- 2 medium celery stalks, diced
- 3 garlic cloves, minced
- 3 cups chicken broth
- 0.5 cup dry white wine
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- 1.5 pounds baby potatoes, halved
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a medium bowl, toss the veal stew meat with the flour, salt, and black pepper until the meat is evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Add the veal and brown on all sides, about 5–7 minutes total. Transfer the browned meat to the crock pot.
In the same skillet, add the diced onion, carrots, and celery. Cook for 3–4 minutes until slightly softened, then add the minced garlic and cook for 1 more minute. Transfer the vegetables to the crock pot.
Pour the chicken broth and white wine over the veal and vegetables. Add the lemon zest, lemon juice, fresh thyme, and chopped rosemary. Stir gently to combine.
Add the halved baby potatoes to the crock pot, distributing them evenly over the other ingredients.
Cover the crock pot and cook on low heat for 6–7 hours, or until the veal is tender and the vegetables are cooked through.
About 30 minutes before serving, stir in the frozen peas and let them cook through.
Taste the stew and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with freshly chopped parsley, alongside crusty bread or a side salad if desired.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 736 mg | 32% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 6.3 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1392 mg | 30% | |
*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.
