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.
- Just before the dish is ready, add the sour cream. Stir to blend and serve the stew with crusty bread or dinner rolls.
|Nutritional Guidelines (per serving)|
|Total Fat||32 g|
|Saturated Fat||11 g|
|Unsaturated Fat||13 g|
|Dietary Fiber||4 g|