Slow-cooker veal stew with pearl onions and oyster mushrooms
7
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)
Uncooked lean veal leg
16 oz
Fat free chicken broth
0.5 cup(s)
Carrots
1 cup(s)
Uncooked potato
4 small
Onion
8 small
Garlic
1 clove(s)
Oyster mushroom
20 small
Lemon zest
2.5 tsp
Dried sage
1 tsp
Table salt
0.75 tsp
Black pepper
0.25 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.)
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