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Veal Stew with Garden Vegetables

  • 6servings
  • 505minutes
  • 263calories

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Source: main.kitchendaily.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsFluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 -to

  2. 2 1/2-pounds veal for stew, cut into 1-inch pieces

  3. ground black pepper

  4. 2 tablespoon olive oil

  5. 1 bag (16 ounces) fresh or thawed frozen whole baby carrots

  6. 1 large onion , diced (about 1 cup)

  7. 5 clove garlic , minced

  8. 1/4 cup all-purpose flour

  9. 2 cup Swanson® Chicken Stock

  10. 1/2 teaspoon dried rosemary leaves , crushed

  11. 1 can (14 1/2 ounces) diced tomatoes

  12. 1 cup frozen peas , thawed

  13. Hot cooked rice or barley

Instructions Jump to Ingredients ↑

  1. Season the veal with the black pepper. 

  2. 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.

  3. Place the veal, carrots, onion and garlic into a 4-quart slow cooker. Sprinkle with the flour and toss to coat.

  4. Stir in the stock, rosemary and tomatoes. Cover and cook on LOW for 7 to 8 hours*.

  5. 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 with the rice.

  6. *Or on HIGH for 4 to 5 hours.

  7. Tip : You can substitute skinless, boneless chicken thighs for the veal.

  8. For more flavorful rice or barley, cook it in Swanson® Chicken Broth.

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