Featured Recipe
Veal Stew Sweet Potatoes
By Kate
"
Braised veal shoulder roast cooked low and slow with root vegetables and an aromatic broth enriched with mustard and white wine. Subtle heat from harissa balances sweet earthiness of sweet potatoes. Techniques focus on layering flavors by searing and deglazing, then slow extracting gelatin from the bone-in meat. Stepwise additions of root vegetables ensure balanced textures. Includes ingredient swaps and tips for working without wine or Worcestershire. Roughly 8 servings, gluten and dairy free, adaptable for egg allergies.
"
Prep:
25 min
Cook:
Total:
Serves:
8 servings
stew
veal
slow cooker
gluten free
dairy free
Introduction
Veal shoulder, tough yet rich—benefits hugely from slow moist cooking. Bone-in? It’s a game changer. Collagen melts into silky jelly. Searing must be sharp. Builds depth beyond the braise. White wine lifts acidity; not mandatory. Worcestershire adds umami punch but soy sauce works as backup. Mustard hits a tang that wakes dormant flavors. Harissa? Spice optional but worth the gamble. Sweet potatoes added late to keep shape, contrasting texture and flavor. Timing? Feel the meat’s texture, don’t slavishly stick to numbers. Mijoteuse keeps you honest but senses tell best. The way onion caramelizes hints at readiness—aroma edges on sweetness and savory. Garlic toasted but not burnt. Tomato paste darkens flavor. This is a stew with layers, steam rising, fork sinking to crumble meat, pot simmer whispering hours gone by.
Ingredients
About the ingredients
Slow braised veal needs a well-seasoned crust; dryness on meat surface before searing crucial to avoid steaming. Bone-in provides gelatin, enhancing mouthfeel; no bone means adding extra collagen or reduced cooking time. Potatoes and carrots work as root vegetable base, swap any firm root veggie you prefer—parsnips, turnips, or celery root for variety. Sweet potatoes sweeten and change texture; include only if desired. Wine adds brightness but water or broth works in pinch—use acid like lemon juice or vinegar to compensate lost brightness. Harissa optional but steps up heat and complexity; can replace with smoked paprika for mild warming effect. Mustard balances richness—Dijon preferred but yellow mustard or whole grain can fine-tune texture and flavor profiles. Worcestershire adds fermented umami; soy, tamari or coconut aminos substitute if allergy or availability.
Method
Technique Tips
Searing is foundational; dark crust locks in flavor and initiates Maillard reaction. Avoid overcrowding pan—turn meat carefully to maintain crust. Using the same pan for aromatics saves time and captures flavor residues. Watch onions for color change: golden edges, soft centers signal proper caramelization but don’t brown too fast or they’ll bitter. Garlic addition late avoids burning and overpowering bitterness; stir constantly during this phase. Deglazing with wine lifts fond flavors off pan bottom; don’t skip this or broth will lack depth. Bringing liquid to a boil before slow cooking concentrates flavors—never cold start liquid into slow cooker. Probe meat near bone for doneness—should shred easily without drying. Add sweet potatoes at last 90 minutes, submerged to absorb liquid evenly without turning to mush. End with seasoning adjustment; slow cooking can mute salt so add cautiously. Lower heat and longer cook preferred over short and hot to maintain moisture and tenderness.
Chef's Notes
- 💡 Searing's where it starts. Pat veal dry. Don't skip this step. Slice through any moisture. Crust forms better. More flavor. Heavy skillet? Yes.
- 💡 Debone carefully if needed. Meat easier to shred. Cook down flavors in residual fat. Aromatics robbed flavor. Keep that in mind. Use same skillet.
- 💡 Potatoes and carrots base veggies—sturdy stuff. Swap turnips, parsnips for variety. Sweet potatoes? Add them late. Avoid mushiness. Texture contrast.
- 💡 If using wine? Bring to a boil before slow cooking. No watery starts. Focus on flavors. Depth arises. Or replace with broth or acid.
- 💡 Check doneness around the bone. Should shred easily; fork tender. Don't rush it. Liquid level? Midway cook check. Top off if getting low.
Kitchen Wisdom
Want to thicken the stew?
Cornstarch or flour mix works. Make a slurry first. Slowly add. Stir to combine; watch the thickness rise.
Can I swap veal?
Beef works—different flavor though. Chicken could too. Adjust cook times based on protein choice; check texture.
Meat not tender enough?
Cook longer. Not too hot—low and slow's key. Ovens vary, monitor closely. Add more liquid if needed.
How to store leftovers?
Fridge up to four days in airtight. Freezer three months—ensure cooled before sealing. Reheat gently.
