Slow-Cooker Veal Stew with Pearl Onions and Oyster Mushrooms

By á-4131

Prep time: 25 min
Cook time: 360 min
Serves: 4, 1 cup each
8 points plus

For a rich variation of this dish, stir 1/2 cup of fat-free sour cream into the veal stew just before serving (do not allow it to boil).

Ingredients

• 1 spray(s) cooking spray, lemon-flavored
• 16 oz uncooked lean veal leg, boneless, cut into 1-inch chunks
• 1/2 cup(s) fat-free chicken broth
• 1 cup(s) uncooked carrot(s), baby, sliced
• 4 small uncooked potato(es), fingerling, sliced 1/2-inch thick
• 8 small uncooked onion(s), red pearl, peeled and halved lengthwise
• 1 clove(s) (medium) garlic clove(s), minced
• 20 small uncooked oyster mushroom(s), coarsely chopped
• 2 1/2 tsp lemon zest
• 1 tsp dried sage, crushed
• 3/4 tsp table salt
• 1/4 tsp black pepper

Preparation

Step 1

Coat a ridged grill pan with cooking spray. Preheat pan over high heat until a drop of water sprinkled on pan sizzles. Add veal and sear 1 minute per side.

Place veal in a 4- to 5-quart slow cooker. Add broth, carrots, potatoes, onions, garlic, mushrooms, lemon zest, sage, salt and pepper in order listed.

Cover and cook on LOW setting for 5 to 6 hours. Stir well before serving. Yields about 1 cup per serving. (Note: The addition of sour cream, as indicated in the abstract, does not affect the POINTS value of this recipe.)