Season the veal with black pepper.Heat the oil in a 12-inch skillet over medium-high heat. Add the veal in batches and cook until 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 broth, rosemary and tomatoes. Cover and cook on LOW for 7 to 8 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 with the rice.
2 pounds veal for stew, cut into 1-inch pieces2 tablespoons olive oil16 ounces (1 bag) fresh or thawed frozen baby-cut carrots1 large onion, diced (about 1 cup)5 cloves garlic, minced0.25 cup all-purpose flour2 cups Swanson® Chicken Broth0.5 teaspoon dried rosemary leaves, crushed1 can (14.5 ounces) diced tomatoes1 cup frozen peas, thawed2 cups regular long grain white rice, prepared according to package directions (about 6 cups)
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