Slow-Cooker Veal and Split Pea Stew

A comforting slow-cooker meal-prep stew inspired by classic Quebec split pea soup. Ground veal, yellow split peas, carrots and celery make a hearty, simple lunch that reheats well.

Slow-Cooker Veal and Split Pea Stew
Prep time
15 min
Cook time
420 min
Yield
1 serving

Ingredients

  • 0.2 g Bay Leaf
  • 0.5 g Black Pepper
  • 80 g Carrot
  • 50 g Celery
  • 1 g Dried Thyme
  • 65 g Dried Yellow Split Peas
  • 4 g Garlic
  • 150 g Ground Veal
  • 5 g Olive oil
  • 2 g Salt
  • 15 g Tomato Paste
  • 500 g Vegetable broth
  • 60 g Yellow Onion

Instructions

  1. Rinse the yellow split peas under cold water and drain well.
  2. Heat the olive oil in a skillet over medium-high heat. Add the ground veal and cook, breaking it apart, until no longer pink.
  3. Add the onion, carrot, celery and garlic to the skillet. Cook for about 3 minutes, until slightly softened.
  4. Transfer the veal and vegetables to the slow cooker. Add the split peas, vegetable broth, tomato paste, thyme, bay leaf, salt and pepper.
  5. Cover and cook on low heat for 6 to 7 hours, until the split peas are tender and the stew is thick.
  6. Remove the bay leaf and stir well to break up some of the split peas. Cool slightly, then portion into meal-prep containers.