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.
cost per recipe: $14.71
The price is determined by the national average.
pounds veal for stew, cut into 1-inch pieces
tablespoons olive oil
ounces (1 bag) fresh or thawed frozen baby-cut carrots
large onion, diced (about 1 cup)
cloves garlic, minced
cup all-purpose flour
cups Swanson® Chicken Broth or Swanson® Chicken Stock
teaspoon dried rosemary leaves, crushed
can (14.5 ounces) diced tomatoes
cup frozen peas, thawed
cups regular long grain white rice, prepared according to package directions (about 6 cups)
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.