Veal Stew with Sun-dried Tomatoes
A easy recipe with minimal ingredients – takes only minutes to prepare, the slow cooker does the rest. Use frozen baby onions if you can’t find fresh or don’t want to peel them.
- Prep Time: 20 mins
- Cook Time: 6 hours
- Total Time: 6 hours 20 mins
- Yield: 6 portions 1x
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 cup baby onions, peeled, or use frozen
- 3 large carrots, peeled and cut into 1-inch pieces
- 1 cup sundries tomatoes, oil free
- 2 teaspoons Italian herb seasoning
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 cup dry white wine
- 1 cup demi glace or stock
- 2 pounds veal stew meat
- 1 1/2 cups frozen peas
Instructions
- Melt the butter in the oil over medium-high heat large Dutch oven the insert of a slow cooker.
- Add the onions and carrots and sweat for 4 minutes, stirring as needed.
- Stir in the tomatoes, herb seasoning, salt and pepper.
- Add the wine and reduce by one-half.
- Stir in the demi glace or stock.
- Add the meat, stir to combine, cover and and cook on low for six hours in a slow cooker or on the stovetop on very low heat for 1 1/2 hours.
- Just before serving, stir in the peas and let cook for 2 minutes.
Find it online: https://honeypiesrecipes.com/veal-stew-sundried-tomatoes/