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Source: Campbell's Recipes
Tagged With: 6 servings (about 2 1/2 cups each)
Slow Cooker Veal Stew with Garden Vegetables
Hearty and delicious, this veal stew is a snap to make in the slow cooker. Assemble and set it to cook in the morning, then savor the mouthwatering aroma from the kitchen when you return home in the evening.
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Serves: 6 servings (about 2 1/2 cups each)
Prep Time: 25 minutes
Cook Time: 480 minutes
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2 to 2 1/2 pounds veal for stew, cut into 1-inch pieces
2 tablespoons olive oil
1 bag (16 ounces) fresh or thawed frozen baby-cut carrot
1 large onion, diced (about 1 cup)
5 cloves garlic, minced
1/4 cup all-purpose flour
Swanson® Chicken Stock or 2 cups Swanson® Chicken Broth
1/2 teaspoon dried rosemary leaves, crushed
1 can (14.5 ounces) diced tomatoes
1 cup frozen peas, thawed
2 cups regular long-grain white rice, prepared according to package directions (about 6 cups)




Season the veal with black pepper.
Heat the oil in a 12-inch skillet over medium-high heat. Add the veal in batches and cook until 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 broth, 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.
Time-Saving: You may also cook this recipe on HIGH for 4 to 5 hours.
Easy Substitution: You can substitute skinless, boneless chicken thighs for the veal.
Ingredient Note: For more flavorful rice or barley, cook it in Swanson® Chicken Broth.
Serving Suggestion: Try serving this stew over hot cooked barley instead of rice for a hearty twist.
Cooking Basics: True "baby" carrots are a seasonal vegetable available in spring and early summer and are sold in bunches with the green tops left on. They can usually be found in upscale grocery stores or farmers' markets. "Baby-cut" carrots are mature carrots that have been peeled and cut into small carrot-shaped pieces. They are widely available year round in the produce section of most grocery stores.


Notes:
Nutritional Values per Serving using Swanson Chicken Broth: Calories 465, Total Fat 10g, Saturated Fat 2g, Cholesterol 77mg, Sodium 519mg, Total Carbohydrate 65g, Dietary Fiber 6g, Protein 28g, Vitamin A 224%DV, Vitamin C 14%DV, Calcium 8%DV, Iron 24%DV

Nutritional Values per Serving using Swanson Chicken Stock: Calories 469, Total Fat 9g, Saturated Fat 2g, Cholesterol 76mg, Sodium 402mg, Total Carbohydrate 65g, Dietary Fiber 6g, Protein 29g, Vitamin A 224%DV, Vitamin C 14%DV, Calcium 8%DV, Iron 24%DV


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