Ingredients
- 1/2 pound veal stew meat, cut into 1-inch pieces
- Salt and pepper, to taste
- 1 (12 ounce) bag frozen mixed vegetables (carrots, peas, carrots, and green beans)
- 1 small Russet potato, peeled and cubed (roughly 6-8 ounces)
- 1 rib celery, chopped
- 1 garlic clove, minced
- 1/4 cup chopped white or yellow onion
- 3 cups beef stock or broth
- 1 (14.5 ounce) can diced tomatoes with juices
- 1 (8 ounce) can tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground smoked paprika
- 1/2 teaspoon salt
- 1 sprig thyme
Instructions
- In a 6-quart slow cooker, add the veal. Season with salt and pepper.
- Add frozen vegetables, potato, celery, garlic, onion, broth, tomatoes, tomato sauce, tomato paste, Worcestershire sauce, paprika, salt, and thyme. Stir until combined.
- Cover and cook on high for 4-6 hours or on low for 8-10 hours or until veal and potatoes are fork tender.
- Remove the thyme sprig then taste and adjust for seasoning if needed.
