Veal Stew With Green Olives Recipe
Ingredients
2 pounds boneless veal stew meat, trimmed of fat and cut into 1 1/2-inch cubes
1/3 cup all-purpose flour
1 onion, chopped
1 1/2 cups chopped carrots (3 or 4 medium)
2 tomatoes, chopped
2 garlic cloves, minced
3/4 cup rinsed and chopped pimiento-stuffed green olives
Grated zest and juice of 1 lemon
1/2 teaspoon dried rosemary, crumbled
1 cup dry white wine
3/4 cup chicken broth
2 tablespoons drained capers
Directions
1. In a 3 1/2-quart electric slow cooker, toss the veal cubes with the flour until evenly coated. Add the onion, carrots, tomatoes, garlic, olives, lemon zest, rosemary, wine, and broth. Mix well.
2. Cover and cook on the low heat setting 6 to 6 1/2 hours, or until the veal is tender. Just before serving, stir in the capers and lemon juice.
2. Cover and cook on the low heat setting 6 to 6 1/2 hours, or until the veal is tender. Just before serving, stir in the capers and lemon juice.
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