Lemon Herb Veal Stew with Creamy Finish
This delightful Lemon Herb Veal Stew is a savory dish that combines tender cubes of veal shoulder or leg, infused with aromatic herbs and a zesty lemon flavor. Slow-cooked to perfection in your crock pot, the stew develops a rich and velvety sauce that envelops the meat and vegetables. The addition of whipping cream at the end provides a luxurious, creamy finish, making this stew a perfect centerpiece for a cozy dinner. Ideal for pairing with al dente pasta and nutmeg-dusted baby carrots, this dish is not only hearty and satisfying but also a true comfort food that your family will love. Adjust the cooking time based on your slow cooker model for the best results!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
leek
1 (thinly sliced (white and pale green parts only))
garlic cloves
3 (pressed)
dried tarragon
1 tablespoon
lemon zest
1/2 teaspoon
dried thyme
1/2 teaspoon
white pepper
1/2 teaspoon
dried sage
1/4 teaspoon
veal
2.5-3 lbs (trimmed of fat and cubed)
all-purpose flour
1/3 cup
dry white wine
3/4 cup
lemon juice
1/4 cup
cornstarch
1 tablespoon
whipping cream
1/4 cup
salt
to taste
Instructions
1
In a slow cooker with a capacity of at least 3 quarts, combine the thinly sliced leek, pressed garlic cloves, dried tarragon, lemon zest, dried thyme, white pepper, and dried sage.
2
In a separate bowl, coat the cubed veal generously with all-purpose flour until evenly covered. Add the flour-coated veal to the slow cooker, mixing it gently with the herb and leek mixture.
3
Pour in the dry white wine and lemon juice over the veal and vegetables, ensuring that all ingredients are well combined.
4
Cover the slow cooker and set it to cook on low for 7-8 hours, or until the veal is fork-tender.
5
In a small bowl, whisk together the cornstarch and whipping cream until smooth. Stir this mixture into the stew just before the cooking time is complete.
6
Increase the slow cooker heat to high, cover, and cook for an additional 15 minutes, stirring 2 to 3 times, until the sauce has thickened to your liking.
7
Once finished, season the stew with salt to taste and give it a final stir. For an extra touch, garnish the dish with fresh tarragon and lemon slices before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Lemon Herb Veal Stew with Creamy Finish?
It is a savory crock pot dish featuring tender veal shoulder or leg, aromatic herbs, and a zesty lemon flavor, finished with whipping cream for a luxurious texture.
What cut of veal is best for this recipe?
The recipe recommends using 2.5 to 3 lbs of veal shoulder or leg, trimmed of fat and cubed.
How long does it take to cook in a slow cooker?
The stew should be cooked on low for 7 to 8 hours, followed by an additional 15 minutes on high after adding the cream mixture.
What size slow cooker is required?
You will need a slow cooker with a capacity of at least 3 quarts.
How do I prepare the leeks for the stew?
Use only the white and pale green parts of the leek and slice them thinly.
Do I need to brown the veal before adding it to the crock pot?
No, the instructions specify coating the cubed veal in all-purpose flour and adding it directly to the slow cooker with the herbs.
What herbs are used to season this veal stew?
This recipe uses a blend of dried tarragon, dried thyme, and dried sage, along with white pepper and garlic.
What kind of wine should I use?
A dry white wine is recommended for this recipe to balance the creamy and citrus flavors.
How is the creamy finish achieved?
A mixture of cornstarch and whipping cream is stirred into the stew at the end of the cooking process.
What should I serve with Lemon Herb Veal Stew?
It pairs excellently with al dente pasta and baby carrots dusted with nutmeg.
Can I substitute the whipping cream?
While whipping cream provides the most luxurious finish, you could use heavy cream or half-and-half, though the sauce may be thinner.
How much lemon juice is needed?
The recipe calls for 1/4 cup of lemon juice.
Is there a specific way to add the cornstarch?
Yes, whisk the cornstarch with the whipping cream in a small bowl until smooth before stirring it into the stew.
What is the purpose of the all-purpose flour?
The flour is used to coat the veal, which helps thicken the sauce as it slow-cooks.
Can I use fresh herbs instead of dried?
Yes, but you should generally use three times the amount of fresh herbs when substituting for dried ones.
How do I know when the veal is done?
The veal is ready when it is fork-tender, usually after 7-8 hours on the low setting.
What garnish is recommended?
The dish is best garnished with fresh tarragon and fresh lemon slices.
How many garlic cloves are in this recipe?
The recipe calls for 3 pressed garlic cloves.
Is this recipe considered comfort food?
Yes, its rich, velvety sauce and tender meat make it a hearty and satisfying comfort food.
Can I adjust the cooking time?
Yes, you should adjust the cooking time based on your specific slow cooker model for the best results.
What type of pepper is used?
The recipe specifies 1/2 teaspoon of white pepper for a subtle heat.
How much lemon zest should I add?
You should add 1/2 teaspoon of lemon zest to infuse the stew with citrus aroma.
Do I need to stir the stew during the final 15 minutes?
Yes, stir the stew 2 to 3 times during the final 15 minutes of cooking on high to ensure the sauce thickens evenly.
Can I use lemon juice from a bottle?
Freshly squeezed lemon juice is usually preferred for better flavor, but bottled juice can be used in a pinch.
When should I add the salt?
Salt should be added to taste once the cooking process is finished.
What is the first step in the instructions?
The first step is to combine the leek, garlic, and dried herbs in the slow cooker.
Can I add other vegetables like potatoes?
While not in the original recipe, you can add root vegetables, though they may require more liquid or a longer cooking time.
Is this stew dairy-free?
No, this recipe contains whipping cream. You would need a dairy-free cream substitute to make it dairy-free.
How much veal do I need?
The recipe requires 2.5 to 3 pounds of veal.
What is the texture of the sauce?
The sauce is described as rich, velvety, and creamy.