Crock Pot Veal Stew With Sour Cream Recipe

Cooking Directions

• STEP 1.In a large skillet, heat oil over medium-high heat. Add the veal and cook until browned on all sides.
• STEP 2.Transfer the veal to a slow cooker and add the onions, carrots, potatoes, garlic, thyme, and bay leaves.
• STEP 3.In a separate bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, and flour. Pour the mixture over the veal and vegetables in the slow cooker.
• STEP 4.Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the veal is tender and the vegetables are cooked through.
• STEP 5.Stir in the sour cream and season with salt and pepper to taste. Cook for an additional 15 minutes.
• STEP 6.Serve the veal stew hot, garnished with fresh parsley.

Cooking Tips

• For a thicker sauce, you can mix some cornstarch with water and add it to the stew during the last 30 minutes of cooking.
• If you prefer a milder flavor, you can reduce the amount of garlic and thyme used in the recipe.
• Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the veal stew hot, garnished with fresh parsley.
• Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the stew in a saucepan over low heat, stirring occasionally, until heated through.