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Veal Stew with Garden Vegetables

From: Campbell’s Kitchen

Prep: 25 minutes
Cook: 8 hours

Serves: 6

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.




2- to 2 1/2-pounds veal for stew, cut into 1-inch pieces*
Ground black pepper
2 tbsp. olive oil
1 bag (16 ounces) fresh or thawed frozen whole baby carrots
1 large onion, diced (about 1 cup)
5 cloves garlic, minced
1/4 cup all-purpose flour
2 cups Swanson® Chicken Stock
1/2 tsp. dried rosemary leaves, crushed
1 can (14.5 ounces) diced tomatoes
1 cup frozen peas, thawed
Hot cooked rice or barley




Season the veal with the black pepper. 

Heat the oil in a 12-inch skillet over medium-high heat. Add the veal and cook in 2 batches until it’s well browned, stirring often.

Place the veal, carrots, onion and garlic into a 3 1/2- to 6-quart slow cooker. Sprinkle with the flour and toss to coat.

Stir in the stock, rosemary and tomatoes. Cover and cook on LOW for 7 to 8 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 with the rice.


*You can substitute skinless, boneless chicken thighs, cut into 1-inch pieces, for the veal.

** Or on HIGH for 4 to 5 hours.


For more flavorful rice or barley, cook it in Swanson® Chicken Broth.  


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