"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Slow Cooker Veal & Vegetable Stew Recipe

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This recipe for Slow Cooker Veal & Vegetable Stew, by , is from The Great Froehlich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Russell
Added: Sunday, June 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 veal shoulder
1 can 14 1/2 oz whole tomatoes in juice, coarsely chopped, undrained.
12 small boiling onions, peeled, cut in half
8 oz baby carrots
1/4 c dry white wine
1/2 tsp pepper & minced garlic
8 oz sliced mushrooms
1/4 c chopped fresh dill
1 can (10 3/4 oz) condensed cr of mushroom soup
1 can 14 1/2 oz whole tomatoes in juice, coarsely chopped, undrained.

Directions:
Directions:
Mix all ingredients except the mushroom soup, mushrooms & dill in a 4 qt or larger slow cooker.
Cover & cook on low 7 to 9 hrs until veal & vegetables are tender.
Stir in soup until blended. Add muchrooms; cover and cook on high 15 min or until mushrooms are tender. Stir in dill
Serve over egg noodles

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 min
Personal Notes:
Personal Notes:
I substituted with beef short ribs, and also browned the meat in a little olive oil before putting in cooker. Was really good

 

 

 

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