Slow Cooker Veal and Cream Sauce with Porcini

Name: Slow Cooker Veal and Cream Sauce with Porcini
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2½ lb (1135 g) veal shoulder, cut into 1½-inch cubes, patted dry, patted thoroughly dry with paper towels, cut into 1½-inch (4 cm) cubes; 2 tbsp (30 ml) extra-virgin olive oil; 1½ tsp (9 g) kosher salt; tsp freshly ground black pepper; 1 oz (28 g) dried porcini mushrooms; ¾ cup (180 ml) warm water; 1 medium (150 g) yellow onion, roughly chopped, roughly chopped; 4 clove (20 g) garlic cloves, minced, minced; 1 cup (240 ml) dry white wine; 1½ cup (360 ml) unsalted beef broth; 2 tbsp (30 g) tomato paste; 2 whole bay leaf; 3 sprig fresh thyme sprigs; ¾ cup (180 ml) heavy cream, cold, cold; 2 tbsp (28 g) unsalted butter; 3 tbsp (12 g) fresh flat-leaf parsley, minced, minced (optional)

From the MyKitchenBank Kitchen

Tender veal shoulder braised low and slow with earthy porcini mushrooms, white wine, and finished with silky cream. This is a refined Italian-style sauce that clings beautifully to pasta and tastes like it simmered for hours—because it did. The porcini adds depth without heaviness, and the cream mellows the braise into something elegant enough for company yet simple enough for a weeknight.

Prep: 20 min
Cook: 8 hr
Wait: 30 min
Total: 8 hr 50 min
Makes: About 4 cups sauce (enough for 1.5 lb / 680 g pasta)

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Ingredients

6 servings

2½ lb (1135 g) veal shoulder, cut into 1½-inch cubes, patted dry, patted thoroughly dry with paper towels, cut into 1½-inch (4 cm) cubes
2 tbsp (30 ml) extra-virgin olive oil
1½ tsp (9 g) kosher salt
tsp freshly ground black pepper
1 oz (28 g) dried porcini mushrooms
¾ cup (180 ml) warm water
1 medium (150 g) yellow onion, roughly chopped, roughly chopped
4 clove (20 g) garlic cloves, minced, minced
1 cup (240 ml) dry white wine
1½ cup (360 ml) unsalted beef broth
2 tbsp (30 g) tomato paste
2 whole bay leaf
3 sprig fresh thyme sprigs
¾ cup (180 ml) heavy cream, cold, cold
2 tbsp (28 g) unsalted butter
3 tbsp (12 g) fresh flat-leaf parsley, minced, minced (optional)

Equipment (5)

Large heavy skillet or Dutch oven (12-inch / 30 cm)
6-quart (5.7 L) slow cooker
Small bowl for soaking porcini
Fine-mesh strainer
Wooden spoon or tongs

Steps

Before you start

Pat the veal completely dry before searing—this ensures browning, not steaming.
Soak the porcini in warm water while you prep other ingredients.
Have your slow cooker on hand and ready; the veal goes in after browning.
Plan ahead: the braise takes 7–8 hours on low; start in the morning for dinner or begin by mid-afternoon.

1
Soak the porcini
- Place the dried porcini in a small bowl and cover with ¾ cup (180 ml) warm water.
- Let soak for 10–15 minutes until softened and the water is dark and fragrant.
- Strain through a fine-mesh strainer, reserving the liquid.
- Roughly chop the porcini and set both aside.
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Ready when: Mushrooms are soft and liquid is dark brown
Tip: Don't discard the soaking liquid—it adds deep, earthy flavor to the braise.
2
Brown the veal
- Heat 2 tbsp (30 ml) olive oil in a large heavy skillet over medium-high heat until shimmering.
- Season the veal cubes generously with 1.5 tsp (9 g) salt and black pepper to taste.
- Working in two batches so you don't crowd the pan, sear the veal for 2–3 minutes per side until deeply browned (don't stir constantly—let each side develop color).
- Transfer the browned veal to your slow cooker.
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Ready when: Veal is golden-brown on all sides
Tip: Dry veal browns better than moist meat; any moisture on the surface will steam rather than sear.
3
Sauté aromatics
- Pour off all but a thin film of oil from the skillet.
- Add the chopped onion and minced garlic to the pan over medium heat.
- Sauté for 2–3 minutes, stirring occasionally, until the onion is soft and fragrant and just beginning to color.
- Do not burn the garlic.
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Ready when: Onion is translucent and garlic is fragrant
Tip: Cooking at medium rather than high prevents garlic from becoming bitter and acrid.
4
Deglaze with wine
- Pour 1 cup (240 ml) white wine into the skillet, scraping the bottom with a wooden spoon to dissolve all the browned bits.
- Let simmer for 1 minute to reduce slightly and cook off some alcohol.
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Ready when: Wine is bubbling and smells less harsh
Tip: Scraping the fond (brown crusty bits) adds concentrated flavor to the braise.
5
Build the braise in the slow cooker
- Pour the wine mixture from the skillet into the slow cooker with the veal.
- Add 1.5 cups (360 ml) beef broth, 2 tbsp (30 g) tomato paste, the chopped porcini, the reserved porcini soaking liquid, 2 bay leaves, and 3 thyme sprigs.
- Stir well to combine.
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Ready when: Ingredients are evenly mixed
Tip: Make sure the veal is mostly submerged in liquid so it braises evenly.
6
Braise on low
- Cover the slow cooker and cook on low for 7–8 hours, or until the veal is fork-tender and nearly falling apart.
- The meat should offer almost no resistance when pierced.
- Do not stir during cooking.
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Ready when: Veal shreds easily with a fork; braising liquid is rich and dark
Tip: Resist the urge to stir; the undisturbed liquid allows flavors to develop fully.
7
Skim and strain
- Using a slotted spoon or tongs, transfer the tender veal to a bowl, leaving the braising liquid in the slow cooker.
- Discard the bay leaves and thyme sprigs.
- If the braising liquid looks particularly greasy, skim off any pooled fat from the surface with a spoon or ladle.
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Ready when: Veal is separated from liquid; bay leaves and thyme are removed
Tip: Removing excess fat now prevents the finished sauce from becoming greasy, but a little fat is fine and adds richness.
8
Finish with cream and butter
- With the slow cooker still on low and the lid off, stir in ¾ cup (180 ml) cold heavy cream and 2 tbsp (28 g) unsalted butter.
- Stir gently for 1–2 minutes until the butter is melted and the cream is fully incorporated and the sauce looks silky.
- Return the veal to the slow cooker, folding it in gently.
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Ready when: Cream is fully incorporated and sauce is glossy and pale; veal is evenly distributed
Tip: Cold cream tempers the hot braising liquid smoothly without curdling; avoid boiling the sauce once cream is added.
9
Season and rest
- Taste the sauce and adjust the salt and pepper as needed.
- (Remember the veal and cream will dilute the seasoning slightly if you haven't tasted it straight.) Cover and let rest on the warm setting or off heat for 15 minutes to allow the flavors to settle.
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Ready when: Sauce is well-seasoned to taste; no harsh or underseasoned notes remain
Tip: Always taste before serving; cream and time can dull salt, so a final adjustment is often needed.
10
Serve over pasta
- Ladle the veal and sauce generously over cooked pasta (pappardelle, fettuccine, or egg noodles work beautifully).
- Garnish with fresh minced parsley if you like, a crack of black pepper, and a small parmesan shaving if desired.
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Ready when: Sauce clings to pasta; veal pieces are tender and coated
Tip: Warming your pasta bowls before serving keeps the sauce at its silkiest.

Good to know

Tips

Start the slow cooker early in the day if you want dinner at a normal hour—7 to 8 hours passes quickly, but it's less stressful if you're not watching the clock.
The sauce improves with time: if you have the luxury, make it a day ahead, refrigerate it, and reheat it gently. The flavors will taste even more integrated and mellow.
Save a little pasta water and stir it in at the end if the sauce seems too thick or the cream has thickened it more than you'd like.
Porcini powder or a small squeeze of tomato paste can be stirred in if you want to boost depth without making the sauce heavier.

Make ahead

You can refrigerate the finished sauce (with veal still in it) for up to 3 days before serving. Reheat gently in a saucepan over medium-low heat, stirring occasionally and adding a splash of water or broth if needed. You can also freeze the sauce for up to 2 months; thaw overnight in the fridge and reheat as above.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. Freeze for up to 2 months. Reheat gently on the stovetop over medium-low heat, stirring often and adding a little warm broth or pasta water if the sauce seems thick. Do not boil once cream is incorporated.

Substitutions

veal shoulder, cut into 1½-inch cubes, patted dry → beef chuck or lamb shoulder, cut the same size. Both will braise beautifully and have similar cooking times. Beef will taste slightly richer; lamb slightly gamier. Both are equally tender after 7–8 hours.
dried porcini mushrooms → cremini or portobello mushrooms (fresh, about 6 oz / 170 g), chopped. You'll lose the deep umami, but the sauce will still be delicious. If using fresh mushrooms, skip the soaking step and add them directly to the slow cooker. You can also use ½ oz (14 g) dried shiitake or a mix of dried mushrooms.
dry white wine → dry vermouth or additional beef broth. Vermouth adds herbal notes; broth makes a quieter, meatier sauce. Both will work, though you lose the wine's acidity and slight sweetness.
heavy cream, cold → crème fraîche or sour cream (use the same amount). Crème fraîche will give a slightly tangier, more refined flavor; sour cream will be noticeably sharper. Both prevent curdling when added to hot broth.