Veal Stew with Sun-dried Tomatoes

Veal Stew

A easy recipe with minimal ingredients – takes only minutes to prepare, the slow cooker does the rest. Use frozen baby onions if you can’t find fresh or don’t want to peel them.




  1. Melt the butter in the oil over medium-high heat large Dutch oven the insert of a slow cooker.
  2. Add the onions and carrots and sweat for 4 minutes, stirring as needed.
  3. Stir in the tomatoes, herb seasoning, salt and pepper.
  4. Add the wine and reduce by one-half.
  5. Stir in the demi glace or stock.
  6. Add the meat, stir to combine, cover and and cook on low for six hours in a slow cooker or on the stovetop on very low heat for 1 1/2 hours.
  7. Just before serving, stir in the peas and let cook for 2 minutes.