Veal stew with herb and spices slow cooked. The flavors throughout the stew are wonderful and enhance the potatoes, zucchini, carrots and green beans. A whole meal with a tender piece of meat that melts in your mouth.
Slow Cooker Veal Stew
2 tablespoons Butter
2 tablespoons Olive oil
2 pounds sliced or cubed Veal
3 springs fresh Rosemary
2 Potatoes cut in cubes
1 cup finger Carrots
3 cut in wedges of Zucchini
1 cup Green Beans
1 cup White wine
1 teaspoon Lemon zest
1 tablespoon fresh chopped parsley
3 minced garlic cloves
1 cup fresh tomatoes pureed
1 cup beef broth
1 chopped onion'
2 celery ribs chopped
In a large fry pan saute the veal in oil and butter a few minutes on each side. Add all the broth, vegetables, herbs and spices, wine and sauce to the slow cooker. Place the sauteed veal on top of the vegetables and cook 6 to 8 hours on slow, 4 to 6 hours on high. Thicken if too thin with a mixture of 2 tablespoon flour and 2 tablespoons water add to the slow cooker 20 minutes before done. Great served with plain rice or boiled pasta noodles.
