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Dear
Jerry,
Brighten up a mid-week day with a delightful supper
that's sure to please.
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Veal Stew with Garden Vegetables
from Campbell's Kitchen
Prep Time: 10 min. - Cook Time:
About 9 hr.
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Ingredients:
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| 2-
to 2 1/2-lb. veal for stew, cut into 1" pieces* |
| Ground black pepper |
| 2
tbsp. olive oil |
| 1
bag (16 oz.) fresh or frozen whole baby carrots (about
2 1/2 cups) |
| 1
large onion, diced (about 1 cup) |
| 4
cloves garlic, minced |
| 1/4
cup all-purpose flour |
| 2
cups SwansonŽ Chicken Broth (regular, Natural Goodness™
or Certified Organic) |
| 1/2
tsp. dried rosemary leaves, crushed |
| 1
can (about 14 1/2 oz.) diced tomatoes |
| 1
cup frozen peas |
| Hot
cooked rice OR barley
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Directions:
SPRINKLE
veal with black pepper.
HEAT oil in saucepot. Add veal in
2 batches and cook until browned, stirring often.
PLACE veal, carrots, onion and garlic in 3 1/2-
to 6-qt. slow cooker. Sprinkle with flour and toss to coat.
ADD broth, rosemary and tomatoes.
COVER and cook on LOW for 7 to 8 hr.**
ADD peas. Cover and cook for 1 hr. or until
veal is fork-tender. Serve over rice or barley. Serves
6.
TIP: * Substitute skinless, boneless chicken
thighs, cut into 1" pieces, for veal.
** Or on HIGH 4 to
5 hr.
For more flavorful rice or barley, cook in SwansonŽ
Chicken Broth.
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