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)
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.