Crock Pot Buddies Recipe Link Up – Veal Stew W/Sun-Dried Tomatoes & Rosemary

Week three for me and my Crock Pot Buddy, Cristina over at!  Have you tried any of our previous recipes?  If so, please be sure to let us know either via comments here or our Facebook pages.  This week, we both tried completely different recipes.  Using her “Yugo”Crock Pot (her words, not mine!), Cristina made an authentic vegetarian Mexican Black Bean Soup, which has me running to the border for more!  This week, I’ve got a recipe for Veal Stew with Sun-Dried Tomatoes and Rosemary – but check out who the actual chef was!

Originally this week I planned on featuring my Lip-Smack-A-Licious Pot Roast.  That was the case until the Hubs said that he wanted to take a crack at this week’s featured crock pot meal.  “Yes, that’s a FABULOUS idea!” I answered before he even could get all the words out. There was NO WAY I was going to let him back out of this!

Ah, the Hubs’ words were like sweet, sweet music to my ears – a song that said someone else was going to make dinner!  Instead of me shopping for all the groceries, cooking the meal, serving it up, clearing the table and washing the dishes (okay, that last part would really be me just putting everything in the dishwasher!), I could actually just come to table at dinner time and really “enjoy” a meal!

The Hubs scoured several of our crock pot cook books all on his own and picked out this recipe: Veal Stew with Sun-Dried Tomatoes and Rosemary. When I asked, purely out of curiosity, why he picked that one – he told me that it didn’t have a lot of ingredients and didn’t have a lot of complicated directions to follow.  Plus he wanted to cook something that utilized an ingredient out of his comfort zone-veal.  “Works for me,” was my reply.   He dutifully wrote up a grocery list and the entire family went to the local market to get everything needed for this meal.

I decided that it would be best that while he was prepping this meal, that I should stay out of the way, safely tucked away in our bedroom.  I didn’t want to stress the Hubs out with me hovering over him, watching every cooking step (or misstep) he made.  Now, let me tell you, my Hubs is a GREAT cook.  He has made me many wonderful dinners, he’s the king of the grill and can cook a mean piece of meat on the outdoor rotisserie.  But cooking inside, keeping things neat and clean, well, not so much….frankly, I was a concerned about what condition the kitchen would be in when he was done.

At one point, I heard him yell “dammit!”  I thought he might have accidentally burned his hand or the food, but it turned out he dropped a chunk of veal he was browning in a frying pan on the on the floor and our dog Bailey snapped it up in record time.  Bailey seemed to like it, even more than the stack of the kidlet’s crayons we discovered her eating the other day! I guess that bode well for the Hubs’ culinary crock pot adventure!

However, it did make me ask him, “Why were you using a frying pan?  There’s a sauté setting on it, so that you can do it all in one place.”

Clearly this man has not read my other two Crock Pot Buddies blog entries, since that’s one of the main features I mention as to why we got this particular crock pot….but I digress.

I asked the Hubs for his thoughts on putting the dish together.  Since he had never cooked veal before, he wasn’t quite sure what to expect, but he thought it had a chicken breast or even scallop-like consistency.   At one point, he thought that he might skip the flouring the meat step, which initally seemed kind of un-necessary to him, but was glad that he didn’t.  He thought it really did make a difference when not only browning the meat, but also helped to thicken up the liquid portion of the recipe.

So now, for the actual meal……he sheepishly brought the crock pot insert to the table along with a plate of lightly fried polenta discs (I think you could also serve it with buttered egg noodles if you don’t like the texture of polenta).  He carefully scooped some of his creation and poured it over the polenta.

It looked beautiful – a lovely contrast of the yellow of the polenta with the browned meat, balsamic vinegar and bright red sun-dried tomatoes and smelled great – if you can get the fresh rosemary, do it, what an aroma you get from it! I like dried rosemary, but it can be overpowering–kind of like biting into a Christmas tree that’s still sitting around the house in January!

How did it taste? It was simply delicious.  Hubs has said that he now wants to cook his own crock pot recipe at least once a month.  So maybe we’ll have more from Chef Hubs and I’ll be a less Harried Mom!

Here is the recipe:

Veal Stew With Sun-Dried Tomatoes and Rosemary
Prep time:   20 minutes
Serves:   4 to 6 people
Slow Cook Time: 5 ½ to 6 Hours on HIGH or 8 Hours on LOW

2 Lbs boneless veal stew meat, trimmed of fat, cut into 1 ½ inch chunks & blotted dry
¼ cup all-purpose flour
1 tsp salt
¼ tsp of freshly ground pepper
3 Tbsp olive oil
½ cup dry white wine
One 14.5 can low sodium chicken broth
1 large yellow onion, sliced into half-moons
8-10 large mushrooms (your choice), sliced
4 large garlic cloves, thinly sliced
1/3 cup oil-packed sun dried tomatoes, drained and cut into thin strips
1 ¼ tsp of fresh rosemary, minced  (if available) or about 2 tsp dried Rosemary crushed
1 tsp balsamic vinegar


1. Combine the flour, salt &  pepper in a bowl and dredge the veal chunks in the flour, shaking off any excess

2. In a large skillet, over medium-high flame, heat the olive oil until hot. Add the veal in small batches and cook until browned on all sides, about 4 to 5 minutes. Transfer veal to slow cooker.

3. In the skillet, add the wine and bring to a boil, scraping up any browned bits stuck to the pan and cook until wine has slightly thickened about 1 to 2 minutes.  Pour all the liquid into the slow cooker over the veal chunks.

4. Add the broth, onion, mushrooms, garlic and stir everything together.

5. Cover and cook on HIGH for 5 ½ to 6 hours or LOW for 8 hours, until veal is tender enough to cut through with a fork.

6. Stir in tomatoes, rosemary and vinegar. Taste for additional salt & pepper.

Please link up below your favorite Crock Pot recipe – and don’t forget to share your shortcuts or improvements to the dish!  Remember, there’s always time for a home cooked meal with your crock pot!

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    • TheHarriedMom says

      The polenta we used in this dish was actually pre-made and it also had sun-dried tomatoes in it, which I wish I could say was purchased on purpose (but I thought I had grabbed an unflavored one) and it was delish. My father loves Navy Bean soup – I’m going to have to make your recipe for him. I hope you’ll come back for next week’s crock-pot link up!


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