Veal And Mushroom Stew

1. 1

   Trim veal. In a large plastic bag, shake the veal with flour to coat.

2. 2

   In a large shallow Dutch oven, heat oil over med high heat, then brown veal in batches and transfer to slow cooker.

3. 3

   Drain fat from Dutch oven and add 1 tbsp of butter. Fry onions, leeks, garlic and lay leaf over med heat, stirring occasionally, until onion is softened (about 5 minutes).

4. 4

   Add 1/2 tsp each of the salt and pepper, all the thyme and nutmeg. Stir in stock and bring to a boil, scraping up any brown bits from the bottom of the pan.

5. 5

   Pour over veal in slow cooker, then cover and cook on high for 4 to 5 hours until veal is tender.

6. 6

   In a large skillet, heat remaining butter over med high heat, then saute all the mushrooms and remaining salt and pepper until lightly browned (about 10 minutes).

7. 7

   Add to slow cooker along with lemon juice, then cover and cook on high for 15 minutes.Discard bay leaf and stir in cream and parsley, then serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.