I'm a food lover and I love to cook.
Erica Wexler
From Encino, US
Member Since Jan, 2014
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Recipe for Crockpot Veal Stew
Ingredients

2 ½ lb veal for stew, cut into 1-inch pieces

ground black pepper

2 Tbsp olive oil

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

1 large onion, diced (about 1 cup)

5 clove garlic, minced

¼ cup all-purpose flour

2 cups chicken stock

½ tsp dried rosemary leaves, crushed

1 can (14.5 ounces) diced tomatoes

1 cup frozen peas, thawed

2 cup regular long-grain white rice, prepared according to package directions (about 6 cups)

Preparation Method

Season veal with black pepper.

Heat oil in a large skillet over medium-high heat. Add 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 stock, rosemary and tomatoes. Cover and cook on LOW for 7 to 8 hours.

Add peas to the cooker. Cover and cook for 1 hour or until the veal is fork-tender. Season with black pepper. Serve the veal mixture with rice.

Crockpot Veal Stew
Prepration Time: 8 hrs 00 mins
Cook Time: 0 hrs 25 mins
Serves: 6 Persons
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