Dinner

Veal Stew is for Dinner.

Veal Stew takes 25 minutes to prepare.

Veal Stew takes 4 minutes to cook.

Veal Stew makes 4 servings.

The ingredients for Veal Stew are:

1 pound veal for stew meat
Ground black pepper
1 TB olive oil
1/2 16 oz bag fresh or thawed frozen whole baby carrots
1 small, diced (about 1/2 cup)
2 cloves garlic, minced
1/8 cup all-purpose flour
1 cups Swanson? Chicken Stock
1/8 teaspoon dried rosemary leaves, crushed
1/2 can diced tomatoes
1/2 cup frozen peas, thawed

Serve over Hot cooked rice or barley (not included in nutritional count)

Here is how you make Veal Stew:

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 6 to 7 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 (about 1 cup) with the rice.* Or on HIGH for 3 to 4 hours.Tip: You can substitute skinless, boneless chicken thighs for the veal.For more flavorful rice or barley, cook it in Swanson? Chicken Broth.http://www.campbellskitchen.com/swansonbroth/SpecialtySiteRecipeDetail.aspx?specialty=swansonbroth&recipeSource=search&recipeID=27082&page=0&index=0&SearchText=veal+stew&ingredients=&course=&LastIndex=false&keyword=veal stewNumber of Servings: 4Recipe submitted by SparkPeople user SOOKIE.

The nutritional information for Veal Stew is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 264.2

• Total Fat: 6.5 g
• Cholesterol: 95.3 mg
• Sodium: 444.6 mg
• Total Carbs: 23.2 g
• Dietary Fiber: 4.7 g
• Protein: 27.5 g