Old-Fashioned Slow-Cooker Veal Stew

4
Total Time
7 hr 25 min
Prep
25 min
Cook
7 hr
Serves
4
Difficulty
Moderate
This Italian-inspired specialty might be slightly heavy on the prep work but the “light,” delicious dish that results is worth it.

Ingredients

cooking spray

1 spray(s)

all-purpose flour

2 Tbsp

table salt

½ tsp

black pepper

¼ tsp

uncooked veal shoulder

1 pound(s), roast, cubed

uncooked baby carrots

20 medium

uncooked onion(s)

1 large, finely chopped

garlic clove(s)

2 medium clove(s), minced

ground sage

tsp, or more to taste, or 1 tsp fresh chopped sage

dried oregano

¼ tsp, crushed

canned beef broth

½ cup(s)

canned diced tomatoes

14½ oz

Instructions

  1. Coat a 12-inch nonstick skillet with cooking spray.
  2. Combine flour, salt and pepper on a plate; dust veal with flour mixture. Brown veal in skillet, about 3 to 5 minutes per side.
  3. Place carrots in a 4- to 5-quart slow cooker. Place veal over carrots.
  4. Coat skillet with additional cooking spray. Add onion and garlic and sauté over medium heat for 5 minutes; add to slow cooker. Add sage and oregano to slow cooker.
  5. Pour beef broth into skillet and scrape up any browned bits; add broth to slow cooker. Add undrained tomatoes to slow cooker. Cover and cook on low heat for 7 to 8 hours. Yields about 1 1/2 cups per serving.

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