Apple and Fall Squash Veal Stew


  • 600 g (approximately 1 1/3 lb) Quebec Veal cubes
  • 15 ml (1 tbsp) olive oil
  • 45 ml (3 tbsp) flour
  • Salt and pepper to taste
  • 1/2 diced butternut squash
  • 375 ml (1 1/2 cup) vegetable broth
  • 125 ml (1/2 cup) orange sauce and ginger
  • 1 chopped onion
  • 2 carrots cut into slices (optional)
  • 30 ml (2 tbsp) orange zest (optional)
  • 2 Gala apples peeled and cut into quarters


Slow cooker/crock pot

  1. Pat dry the veal cubes with a paper towel.
  2. In a frying pan, heat a small amount of olive oil on medium-high and brown cubes for a few minutes.
  3. Sprinkle with flour. Add salt and pepper and stir. Transfer the meat into the slow cooker.
  4. Add the squash cubes, vegetable broth, orange sauce, onion and, if desired, carrots and orange zest into the slow cooker and stir.
  5. Cover and simmer for 7 hours.
  6. Add the apple into the slow cooker and stir. Cover and cook for an additional hour.


Photo credit: Pratico-Pratiques