Spring veal stew pairs fork-tender meat with asparagus, peas, mushrooms, and leeks in a delicate white-wine sauce finished with crème fraîche.
The slow cooker handles the long, gentle braise, while the vegetables go in at the end so they remain bright and fresh.
Prep: 15 min · Cook: 6 hr 30 min · Total: 6 hr 45 min
Cuisine: French-inspired · Course: Dinner
Slow Cooker Spring Veal Stew
Ingredients
Instructions
- Pat the veal dry and season it with 1½ teaspoons salt and the pepper. Heat 1 tablespoon butter with the olive oil in a large skillet over medium-high heat. Brown the veal in batches, 3 to 4 minutes per side, and transfer it to a 6-quart slow cooker.
- Reduce the heat to medium. Add the remaining butter and the leeks; cook until softened, about 4 minutes. Stir in the garlic for 30 seconds.
- Pour in the wine and scrape up the browned bits. Simmer for 3 minutes, then add the broth and thyme. Pour the mixture over the veal.
- Cover and cook on low for 5½ to 6½ hours or on high for 3 to 3½ hours, until the veal is tender.
- Add the mushrooms, asparagus, and peas. Cover and cook on high for 20 to 30 minutes, just until the vegetables are tender and bright.
- Discard the thyme. Whisk the crème fraîche and Dijon with ½ cup of the hot cooking liquid, then stir it into the stew. Season with the remaining salt as needed, garnish with parsley, and serve.
Estimated per serving: 445 calories · Protein 39 g · Fat 23 g · Carbs 14 g · Fiber 4 g · Sodium 610 mg
Why This Recipe Works
- Browning builds flavor: caramelized veal gives the sauce a savory foundation.
- Gentle heat tenderizes: slow cooking softens shoulder without drying it out.
- Late vegetables stay fresh: asparagus and peas keep their vivid color and bite.
- Tempered cream stays smooth: mixing crème fraîche with hot broth prevents curdling.
- Dijon balances richness: a small spoonful sharpens the finished sauce.
Choosing Veal for Stew
Boneless veal shoulder is the most practical choice. It has enough connective tissue to become succulent after several hours, while staying milder and more delicate than beef chuck. Veal shank is equally flavorful, but remove any large pieces of membrane before cutting it into cubes.
Ingredient Notes
Leeks
Use the white and pale green sections. Split them lengthwise and rinse between the layers because soil often hides inside.
Dry white wine
Choose an unoaked Sauvignon Blanc, Pinot Grigio, or another crisp wine you would drink. For an alcohol-free version, use broth and finish with lemon juice.
Spring vegetables
Medium asparagus spears hold their shape best. Frozen peas are convenient and sweeter than many out-of-season fresh peas; they can go into the cooker without thawing.
Crème fraîche
Crème fraîche has a gentle tang and tolerates heat well. Full-fat sour cream is a good substitute, but stir it in after switching off the heat.
How to Keep the Sauce Smooth
Let the crème fraîche lose its refrigerator chill, then whisk it with a little hot broth before adding it to the stew. Do not boil the stew after the dairy goes in. If the sauce seems thin, mash a few pieces of veal and vegetables against the side of the cooker or simmer the uncovered broth briefly before adding the cream.
Variations
- With artichokes: stir in drained quartered artichoke hearts with the peas.
- Extra lemony: add one teaspoon finely grated lemon zest at serving time.
- More herbs: finish with tarragon, chives, or dill instead of parsley.
- Beef version: substitute chuck and allow about one additional hour on low.
- Without dairy: omit the crème fraîche and thicken the broth with puréed white beans.
What to Serve with Spring Veal Stew
Serve the stew in shallow bowls with buttered egg noodles, mashed potatoes, steamed rice, or crusty bread. A simple green salad with lemon vinaigrette makes a fresh side, while roasted baby potatoes turn it into a more substantial dinner.
Make-Ahead and Storage
The veal base can be cooked one day ahead and chilled before the vegetables and cream are added. Refrigerate the finished stew for up to 3 days. Reheat it gently over low heat, stirring often; avoid a hard boil. Dairy sauces may separate after freezing, so freeze the uncreamed base instead for up to 3 months.
Frequently Asked Questions
Can I use veal stew meat from the store?
Yes. Check that the pieces are similar in size and trim away thick silver skin before browning.
Can I cook it on the stovetop?
Yes. Simmer the covered veal base in a Dutch oven over low heat for about 1½ to 2 hours, then add the vegetables and cook until tender.
Do I need to brown the veal?
You can skip it, but browning adds a noticeably deeper flavor and better color to the sauce.
What can replace asparagus?
Use trimmed green beans, sugar snap peas, or small broccoli florets and adjust the final cooking time as needed.
Can I add potatoes?
Yes. Add 1 pound of halved baby potatoes at the beginning so they have time to become tender.
How do I know when veal is tender?
A fork should slide into a cube easily and the meat should yield without becoming stringy.
More Comforting Stews
Browse the slow cooker collection, or try Chile Verde and Braised Duck with Figs and Port.
Prepared with AI assistance. The supplied cookbook page was used as inspiration; ingredient amounts, timing, directions, and explanatory text were independently developed and edited into an original recipe. Nutrition is an estimate.
Featured image: AI-generated food photography.