|Nutritional Guidelines (per serving)|
This veal stew is a good choice if you have plenty of things to do during the day and no time to cook. Easily throw the ingredients together in the slow cooker, and you'll have a whole pot of delicious, ready-to-eat veal stew ready when you get home.
The veal is subtly spiced with a bit of nutmeg or mace. The stew includes beef broth, potatoes, mushrooms, veal cubes and sour cream.
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg (or mace)
- 1/4 teaspoon pepper
- 2 pounds veal (cut into 1-inch cubes)
- 2 tablespoons vegetable oil
- 4 medium potatoes (cut into1-inch cubes)
- 1 medium onion (peeled, chopped)
- 8 ounces mushrooms (fresh, sliced)
- 2 (10.5-ounce) cans beef broth (condensed, or 3 cups strong beef stock)
- 1 cup sour cream
In a plastic food storage bag or shallow dish, combine flour, salt, nutmeg or mace, and pepper.
Coat veal cubes with flour mixture.
Heat the oil in a large skillet over medium heat. Add the veal cubes and cook for about 5 minutes, or until the veal is well browned on all sides.
Transfer the browned veal cubes to the slow cooker.
Peel the potatoes and cut them into 1-inch cubes. Peel the onion and chop it. Slice the mushrooms.
Add the potatoes, onions, and mushrooms to the slow cooker along with the beef broth. Stir to combine.
Cover and cook on low for 7 to 9 hours—or on high for 3 to 4 hours—or until meat and vegetables are tender.