Slow Cooker Old Fashioned Veal Stew Food

SLOW COOKER OLD FASHIONED VEAL STEW

Steps:

• Combine the flour, salt, and pepper in a shallow dish. Grease a large non-stick skillet and heat over medium-high heat. Coat the veal in the flour, shaking off any excess. Place in the heated skillet and cook, stirring occasionally, for 3-4 minutes or until browned. Place the carrots in the bottom of the crock pot. Top with the browned veal. Add the onion and garlic to the skillet, adding butter or oil as needed. Cook, stirring frequently, over medium heat for 5 minutes or until they begin to soften. Transfer to the crock pot. Add the broth to the skillet and cook, stirring constantly, to scrape up any browned bits. Add the sage and oregano. Mix well then pour the broth mixture into the crock pot. Add the tomatoes to the crock pot. Cover the crock pot and cook on low heat for 4-6 hours or until the veal is tender and the carrots are soft. Serve hot.

SLOW COOKER BEEF STEW I

Steps:

• Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

SLOW-COOKER OLD-FASHIONED BEEF STEW

Steps:

• In 12-inch skillet or Dutch oven, heat oil over medium-high heat. Add beef; cook 4 to 6 minutes, stirring frequently, until browned on all sides.
• Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix browned beef and remaining ingredients.
• Cover; cook on Low heat setting 9 to 10 hours.

OLD-FASHIONED SLOW COOKER VEAL STEW

Steps:

• Coat a 12-inch nonstick skillet with cooking spray.
• Combine flour, salt and pepper on a plate; dust veal with flour mixture. Brown veal in skillet, about 3 to 5 minutes per side.
• Place carrots in a 4- to 5-quart slow cooker. Place veal over carrots.
• Coat skillet with additional cooking spray. Add onion and garlic and sauté over medium heat for 5 minutes; add to slow cooker. Add sage and oregano to slow cooker.
• Pour beef broth into skillet and scrape up any browned bits; add broth to slow cooker. Add undrained tomatoes to slow cooker. Cover and cook on low heat for 7 to 8 hours. Yields about 1 1/2 cups per serving.

MOM'S OLD FASHIONED BEEF STEW

Steps:

• In a heavy plastic bag, combine flour, salt and pepper.
• In batches, add beef to flour mixture and toss to coat.
• Transfer to a plate.
• In a large nonstick skillet, heat half the oil over medium high heat.
• Cook beef in batches, adding more oil as needed, until browned all over.
• With a slotted spoon, transfer beef to a slow cooker.
• Add 1 cup stock to pan and stir to scrape up any brown bits.
• Transfer stock mixtures to slow cooker.
• Add carrots, potatoes, celery, onion, tomatoes (with juice) remaining stock, bay leaf, Worcestershire sauce and parsely; mix well to combine.
• Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours until vegetables are tender and stew is bubbling.
• Remove bay leaf and discard.
• Add peas.
• Cover and cook on high 15 to 20 minutes longer or until slightly thickened and peas are heated through.
• Season to taste with salt and pepper.