Slow-cooker veal stew with pearl onions and oyster mushrooms
5
Points®
Total Time
6 hr 25 min
Prep
25 min
Cook
6 hr
Serves
4
Difficulty
Easy
Make this stew today and they will line up for dinner tonight! Full of familiar flavors and warming to the body and spirit, this Irish-inspired stew features tender veal nestled in a cozy bed of family-friendly vegetables such as potatoes and carrots. Oyster mushrooms add an umami-filled depth to the broth. A touch of lemon brings out the brighter notes, while the fresh sage gives the dish a fall-like quality, perfect for colder nights. Throw this together is a short 25 minutes and let the slow cooker meld the flavors for a hearty dinner for four. Leftovers make and easy and delicious lunch another day. For a rich variation of this dish, stir 1/2 cup of fat-free sour cream into the veal stew just before serving (do not allow it to boil).
Ingredients
Cooking spray
1 spray(s), lemon-flavored
Uncooked lean veal leg
16 oz, boneless, cut into 1-inch chunks
Fat free chicken broth
½ cup(s)
Carrots
1 cup(s), baby, sliced
Uncooked potato
4 small, fingerling, sliced 1/2-inch thick
Onion
8 small, red pearl, peeled and halved lengthwise
Garlic
1 clove(s), minced
Oyster mushroom
20 small, coarsely chopped
Lemon zest
2½ tsp
Dried sage
1 tsp, crushed
Table salt
¾ tsp
Black pepper
¼ tsp
