Slow-Cooker Veal Stew with Pearl Onions and Oyster Mushrooms
1 spray(s), lemon-flavored
Uncooked lean veal leg
16 oz, boneless, cut into 1-inch chunks
Fat free chicken broth
1 cup(s), baby, sliced
4 small, fingerling, sliced 1/2-inch thick
8 small, red pearl, peeled and halved lengthwise
1 medium clove(s), minced
Uncooked oyster mushroom(s)
20 small, coarsely chopped
1 tsp, crushed
- Coat a ridged grill pan with cooking spray. Preheat pan over high heat until a drop of water sprinkled on pan sizzles. Add veal and sear 1 minute per side.
- Place veal in a 4- to 5-quart slow cooker. Add broth, carrots, potatoes, onions, garlic, mushrooms, lemon zest, sage, salt and pepper in order listed.
- Cover and cook on LOW setting for 5 to 6 hours. Stir well before serving. Yields about 1 cup per serving. (Note: The addition of sour cream, as indicated in the abstract, does not affect the POINTS value of this recipe.)