Slow-Cooker Veal Stew with Pearl Onions and Oyster Mushrooms

5
Total Time
6 hr 25 min
Prep
25 min
Cook
6 hr
Serves
4
Difficulty
Easy
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)

uncooked carrot(s)

1 cup(s), baby, sliced

uncooked potato(es)

4 small, fingerling, sliced 1/2-inch thick

uncooked onion(s)

8 small, red pearl, peeled and halved lengthwise

garlic clove(s)

1 medium clove(s), minced

uncooked oyster mushroom(s)

20 small, coarsely chopped

lemon zest

2½ tsp

dried sage

1 tsp, crushed

table salt

¾ tsp

black pepper

¼ tsp

Instructions

  1. 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.
  2. 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.
  3. 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.)

Notes

Garnish this dish with 2 tablespoons of freshly minced chives.

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