Veal Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Season the veal with the black pepper.
Heat the oil in a 12-inch skillet over medium-high heat. Add the veal in 2 batches and cook until it's well browned, stirring often.
Place the veal, carrots, onion and garlic into a 4-quart slow cooker. Sprinkle with the flour and toss to coat.
Stir in the stock, rosemary and tomatoes. Cover and cook on LOW for 6 to 7 hours*.
Add the peas to the cooker. Cover and cook for 1 hour or until the veal is fork-tender. Season with additional black pepper. Serve the veal mixture (about 1 cup) with the rice.
* Or on HIGH for 3 to 4 hours.
Tip: You can substitute skinless, boneless chicken thighs for the veal.
For more flavorful rice or barley, cook it in SwansonŽ Chicken Broth.
https://www.campbellskitchen.com/swansonbroth/SpecialtySiteRecipeDetail.aspx?specialty=swansonbroth&recipeSource=search&recipeID=27082&page=0&index=0&SearchText=veal+stew&ingredients=&course=&LastIndex=false&keyword=veal stew
Number of Servings: 4
Recipe submitted by SparkPeople user SOOKIE.
1 pound veal for stew meatGround black pepper 1 TB olive oil 1/2 16 oz bag fresh or thawed frozen whole baby carrots 1 small, diced (about 1/2 cup)2 cloves garlic, minced1/8 cup all-purpose flour 1 cups SwansonŽ Chicken Stock 1/8 teaspoon dried rosemary leaves, crushed1/2 can diced tomatoes 1/2 cup frozen peas, thawedServe over Hot cooked rice or barley (not included in nutritional count)
Season the veal with the black pepper.
Heat the oil in a 12-inch skillet over medium-high heat. Add the veal in 2 batches and cook until it's well browned, stirring often.
Place the veal, carrots, onion and garlic into a 4-quart slow cooker. Sprinkle with the flour and toss to coat.
Stir in the stock, rosemary and tomatoes. Cover and cook on LOW for 6 to 7 hours*.
Add the peas to the cooker. Cover and cook for 1 hour or until the veal is fork-tender. Season with additional black pepper. Serve the veal mixture (about 1 cup) with the rice.
* Or on HIGH for 3 to 4 hours.
Tip: You can substitute skinless, boneless chicken thighs for the veal.
For more flavorful rice or barley, cook it in SwansonŽ Chicken Broth.
https://www.campbellskitchen.com/swansonbroth/SpecialtySiteRecipeDetail.aspx?specialty=swansonbroth&recipeSource=search&recipeID=27082&page=0&index=0&SearchText=veal+stew&ingredients=&course=&LastIndex=false&keyword=veal stew
Number of Servings: 4
Recipe submitted by SparkPeople user SOOKIE.
Nutritional Info Amount Per Serving
- Calories: 264.2
- Total Fat: 6.5 g
- Cholesterol: 95.3 mg
- Sodium: 444.6 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 4.7 g
- Protein: 27.5 g
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