Ingredients
2 ½ lb veal for stew, cut into 1-inch pieces
ground black pepper
2 Tbsp olive oil
1 bag (16 ounces) fresh or thawed frozen whole baby carrots
1 large onion, diced (about 1 cup)
5 clove garlic, minced
¼ cup all-purpose flour
2 cup Swanson® Chicken Stock
½ tsp dried rosemary leaves, crushed
1 can (14.5 ounces) diced tomatoes
1 cup frozen peas, thawed
hot cooked rice or barley
ground black pepper
2 Tbsp olive oil
1 bag (16 ounces) fresh or thawed frozen whole baby carrots
1 large onion, diced (about 1 cup)
5 clove garlic, minced
¼ cup all-purpose flour
2 cup Swanson® Chicken Stock
½ tsp dried rosemary leaves, crushed
1 can (14.5 ounces) diced tomatoes
1 cup frozen peas, thawed
hot cooked rice or barley
Directions
Season the veal with the black pepper.
Heat the oil in a 12-inch skillet over medium-high heat. Add the veal in 2 batches and cook until it's well browned, stirring often.
Place the veal, carrots, onion and garlic into a 4-quart slow cooker. Sprinkle with the flour and toss to coat.
Stir in the stock, rosemary and tomatoes. Cover and cook on LOW for 7 to 8 hours*.
Add the peas to the cooker. Cover and cook for 1 hour or until the veal is fork-tender. Season with additional black pepper. Serve the veal mixture with the rice.
*Or on HIGH for 4 to 5 hours.
Tip: You can substitute skinless, boneless chicken thighs for the veal.
For more flavorful rice or barley, cook it in Swanson® Chicken Broth.
