Veal Stew with Garden Vegetables
from Campbell's Kitchen


Prep Time: 10 min. - Cook Time: About 9 hr.


2- to 2 1/2-lb. veal for stew, cut into 1" pieces*
Ground black pepper
2 tbsp. olive oil
1 bag (16 oz.) fresh or frozen whole baby carrots (about 2 1/2 cups)
1 large onion, diced (about 1 cup)
4 cloves garlic, minced
1/4 cup all-purpose flour
2 cups Swanson(R) Chicken Broth (regular, Natural Goodness(TM) or
Certified Organic)
1/2 tsp. dried rosemary leaves, crushed
1 can (about 14 1/2 oz.) diced tomatoes
1 cup frozen peas
Hot cooked rice OR barley


Directions:
SPRINKLE veal with black pepper.
HEAT oil in saucepot. Add veal in 2 batches and cook until browned,
stirring often.
PLACE veal, carrots, onion and garlic in 3 1/2- to 6-qt. slow cooker.
Sprinkle with flour and toss to coat.
ADD broth, rosemary and tomatoes.
COVER and cook on LOW for 7 to 8 hr.**
ADD peas. Cover and cook for 1 hr. or until veal is fork-tender.
Serve over rice or barley. Serves 6.
TIP: * Substitute skinless, boneless chicken thighs, cut into 1"
pieces, for veal.
** Or on HIGH 4 to 5 hr.
For more flavorful rice or barley, cook in Swanson(R) Chicken Broth.





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