Creamy Slow Cooker Veal Stew
6 h. 40 min.
- 6 cups Veal shoulder (diced into 2” cubes)
- 2 Tbsps sunflower oil
- ⅛ cup unsalted butter
- 1 cup Pearl onion (blanched)
- 2 cups Oyster mushrooms
- 1 cup Crème fraiche
Suggested variation 1; replace the gherkin garnish with 30 g / 1 oz / 1/4 cup cashews. Suggested variation 2; saute 110 g / 4 oz / 2/3 pancetta lardons in a dry frying pan set over a moderate heat until golden and crisp. Drain on kitchen paper before using as a garnish.
Coat the veal in the oil and season well. Heat a large casserole dish over a moderate heat until hot and seal the veal in batches until golden brown in colour all over. Transfer the sealed veal to a slow cooker and reduce the heat under the casserole dish.
Add the butter to the casserole dish and saute the onions and mushrooms for 3-4 minutes with some seasoning until the mushrooms are golden brown in colour.
Add to the veal in the slow cooker and cover with a lid. Cook on a medium setting for 6 hours until the veal is tender.
Remove from the slow cooker after 6 hours and separate the mushrooms and onions from the veal. Stir the crème fraiche into the veal until coated and season again. Keep warm to one side.
Melt the butter for the garnish in a large frying pan set over a moderate heat.
Saute the baby leeks with a little seasoning for 4-5 minutes, stirring occasionally until softened and lightly coloured.
Combine the veal, onions, mushrooms and baby leeks in a casserole dish. Garnish with the cherry tomato halves and sliced gherkin before serving.