Slow Cooker Veal Stew with Garden Vegetables

Campbell's Slow Cooker Veal Stew with Garden Vegetables Recipe

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.

At a glance

Prep

25 min.

Total

8 hr. 25 min.

Serves

6

Servings: about 2 1/2 cups each

Cook: 8 hr.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

2 pounds veal for stew, cut into 1-inch pieces
2 tablespoons olive oil
16 ounces (1 bag) fresh or thawed frozen baby-cut baby cut carrots
1 large onion, diced (about 1 cup)
5 cloves garlic, minced
1/4 cup all purpose flour
2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
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)

How to Make It

  • 1

    Season the veal with black pepper.

  • 2

    Heat the oil in a 12-inch skillet over medium-high heat. Add the veal in batches and cook until well browned, stirring often.

  • 3

    Place the veal, carrots, onion and garlic into a 4-quart slow cooker. Sprinkle with the flour and toss to coat.

  • 4

    Stir in the broth, rosemary and tomatoes. Cover and cook on LOW for 7 to 8 hours.

  • 5

    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.

Full Screen View

  • 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.
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#27082

Your Recently Viewed Recipes