Slow-Cooker Veal Stew with Pearl Onions and Oyster Mushrooms
- Total Time
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).
cooking spray1 spray(s), lemon-flavored
uncooked lean veal leg16 oz, boneless, cut into 1-inch chunks
fat free chicken broth½ 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 clove(s), medium, minced
uncooked oyster mushroom(s)20 small, coarsely chopped
lemon zest2 ½ tsp
dried sage1 tsp, crushed
table salt¾ tsp
black pepper¼ tsp
- 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.)