Slow Cooker Veal Stew with Garden Vegetables
Hearty and delicious, this veal stew is a snap to make in the slow cooker. Assemble and set it to cook in the morning, then savor the mouthwatering aroma from the kitchen when you return home in the evening.
Ingredients
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)
Instructions
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.
Slow Cooker Veal Stew with Garden Vegetables
Hearty and delicious, this veal stew is a snap to make in the slow cooker. Assemble and set it to cook in the morning, then savor the mouthwatering aroma from the kitchen when you retur...
Directions
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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.
Ingredients
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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