Veal with Mushrooms, Slow Cooker

Veal with Mushrooms

An easy slow-cooker comfort main course. Serve with mashed potatoes, rice or polenta.


  • 12oz (360gr) veal, cut into 1 1/2″ (2cm) pieces
  • 3 tbs flour
  • 1 tsp paprkia
  • 1 red onion, roughly chopped
  • 2 cloves garlic, minced
  • 4oz (250gr) mushrooms, trimmed, sliced
  • 1 tbs olive oil
  • 1 tbs butter
  • 1 tsp oregano
  • 1 tbs Worcestershire sauce
  • 1 tbs tomato paste
  • 1/2 cup (4oz, 120ml) beef stock
  • 1/2 cup (4oz, 120ml) white wine


  • Put flour and paprika in a food bag and mix.
  • Add veal and toss to coat well.
  • Heat 1 tbs oil in a large skillet. 
  • Add veal and brown on all sides. 
  • Remove to slow cooker.
  • Add butter to skillet.
  • Add onion, mushrooms and cook 2 – 3 minutes, scraping up any brown bits as you stir.
  • Add any remaing flour and cook briefly, stirring.
  • Add white wine and cook briefly, stirring.
  • Add to slow cooker along with beef stock, oregano, tomato paste, and Worcestershire sauce.
  • Stir to combine.
  • Cover and cook, low heat, 6 hours.


You could braise this in a Dutch oven on the cook top for 90 minutes, low heat or in the over for 2 hours, 300F (150C)

Keywords: veal, mushrooms, slow cooker

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