Best 3 Lemon Herb Veal Stew Crock Pot Recipes

When it comes to creating a mouthwatering and flavorful main course, nothing beats a hearty serving of lemon herb veal stew. This classic dish combines tender pieces of veal, aromatic herbs, and a refreshing citrus kick to deliver an unforgettable culinary experience. Whether you prefer the convenience of a slow cooker or the hands-on approach of a stovetop, we've gathered a collection of tempting recipes that cater to your cooking preferences. So, prepare to embark on a culinary journey as we explore the delightful world of lemon herb veal stew and guide you towards crafting a dish that will tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

LEMON HERB VEAL STEW (CROCK POT)

Lemon Herb Veal Stew (Crock Pot) image

From Slow Cookery. Use boneless veal shoulder or leg. Serve with pasta and nutmeg dusted baby carrots. If you have a newer model slow cooker, then the cooking time will be shorter (5-6 hours).

Provided by AmandaInOz

Categories Stew

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 leek, thinly sliced (white and pale green parts only)
3 garlic cloves, pressed
1 tablespoon dried tarragon
1/2 teaspoon lemon zest
1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/4 teaspoon dried sage
2 1/2-3 lbs veal, trimmed of fat, cubed
1/3 cup all-purpose flour
3/4 cup dry white wine
1/4 cup lemon juice
1 tablespoon cornstarch
1/4 cup whipping cream
salt

Steps:

In a 3 quart or larger slow cooker, combine leek, garlic, tarragon, lemon zest, thyme, white pepper and sage.
Coat veal cubes with flour, then add to slow cooker.
Pour in wine and lemon juice.
Cover and cook on low until veal is very tender when pierced (7-8 hours).
In a small bowl, mix cornstarch and cream. Blend into stew.
Increase cooker to high. Cover and cook, stirring 2 to 3 times, until sauce is thickened (about 15 minutes).
Season to taste with salt.
Garnish with fresh tarragon and lemon slices.

SLOW COOKER LAMB STEW

Slow Cooker Lamb Stew image

Lamb and veggies come together in this warm and comforting stew. Let your slow cooker work its magic, while you spend your time doing other things.

Provided by Soup Loving Nicole

Categories Soups, Stews and Chili Recipes Stews

Time 7h30m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 pound cubed lamb stew meat
1 large onion, sliced into petals
2 large carrots, sliced
2 stalks celery, sliced
4 fresh button mushrooms, sliced
1 pound red potatoes, cut into large cubes
6 ounces tomato paste
2 cups beef broth
½ cup beer
3 tablespoons Worcestershire sauce
1 large sprig fresh rosemary
salt and pepper to taste
1 ½ cups frozen peas

Steps:

Heat oil in large skillet over medium-high heat. Add lamb and onions. Cook until lamb is brown and onions are soft, about 5 minutes. Transfer mixture to a slow cooker.
Add carrots, celery, mushrooms, potatoes, tomato paste, beef broth, beer, Worcestershire sauce, rosemary, salt, and pepper; stir to combine and close slow cooker.
Cook on High for 7 hours. Add peas and cook an additional 15 minutes. Season with salt and pepper.

Nutrition Facts : Calories 438.2 calories, Carbohydrate 45.6 g, Cholesterol 64.3 mg, Fat 16.5 g, Fiber 8.2 g, Protein 27 g, SaturatedFat 5.8 g, Sodium 1053.1 mg, Sugar 14.5 g

SLOW COOKER VEGETARIAN STEW

Slow Cooker Vegetarian Stew image

A complete vegetarian meal in two easy steps. You'll be amazed at just how simple it is to make this slow cooker stew recipe.

Provided by Pip Mehrtens

Time 3h35m

Yield 6

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
2 medium onions, thinly sliced
4 cloves garlic, finely chopped
2 teaspoons ground cumin
2 (15 ounce) cans chickpeas, rinsed and drained
2 (14.5 ounce) cans diced tomatoes
1 (10.75 ounce) can tomato puree
2 cups sliced fresh mushrooms
2 cups vegetable stock
1 cup red wine
1 large carrot, sliced
1 green chile pepper, diced
2 teaspoons dried oregano
½ teaspoon salt
1 teaspoon ground black pepper
2 tablespoons chopped fresh parsley

Steps:

Heat oil in a nonstick pan over medium-high heat. Saute onions and garlic in the hot oil until softened, about 5 minutes. Stir in cumin and cook for 1 minute more. Place mixture in the bottom of a slow cooker and add chickpeas, diced tomatoes, tomato puree, mushrooms, vegetable stock, red wine, carrot, chile pepper, and oregano.
Cover and cook on Low until vegetables are tender and flavors have melded, about 3 hours. Stir well. Season with salt and pepper and garnish with parsley.

Nutrition Facts : Calories 251.4 calories, Carbohydrate 39.2 g, Fat 4 g, Fiber 8 g, Protein 8.5 g, SaturatedFat 0.6 g, Sodium 992.1 mg, Sugar 9 g

Tips:

Select High-Quality Veal: Choose veal that is fresh, tender, and free from any blemishes or discoloration. Look for veal that is pale pink in color with a fine-grained texture.
Brown the Veal: Browning the veal before adding it to the slow cooker helps to develop its flavor and create a richer stew. Brown the veal in a large skillet over medium-high heat until it is golden brown on all sides.
Use a Variety of Vegetables: This recipe calls for a variety of vegetables, including carrots, celery, onions, and potatoes. Feel free to add other vegetables that you enjoy, such as mushrooms, parsnips, or turnips.
Add Fresh Herbs: Fresh herbs, such as rosemary, thyme, and parsley, add a burst of flavor to the stew. Tie the herbs together with a piece of twine to make it easy to remove them before serving.
Use a Good Quality Broth: The broth is an important part of the stew, so use a good quality broth that is flavorful and has a rich body. You can use chicken broth, beef broth, or vegetable broth, depending on your preference.
Cook on Low and Slow: Cooking the stew on low and slow heat allows the flavors to develop and the meat to become tender. Cook the stew for at least 8 hours, or up to 12 hours.

Conclusion:

This lemon herb veal stew is a delicious and comforting dish that is perfect for a cold winter night. The tender veal, flavorful vegetables, and rich broth make this stew a hearty and satisfying meal. Serve the stew with a side of crusty bread or mashed potatoes for a complete meal.