Veal Stew with Garden Vegetables

Cooking Instructions

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.

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® Chicken Broth.