Slow Cooker Veal Stew Marsala Recipe

2017-12-16
  • Yield : 4 soup bowls
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 8:00 h
  • Ready In : 8:10 h

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Nutritional Info

This information is per serving.

  • Calories

    231
  • Protein

    32.4 g
  • Carbohydrate

    3.2 g
  • Fat

    5.6 g
  • Cholesterol

    114.4 mg
  • Sodium

    74 mg

Slow Cooker Veal Stew Marsala Recipe

Slow cooker veal stew Marsala recipe. Cubed veal with vegetables, mushrooms and Marsala wine cooked in a slow cooker. Chicken breasts can be substituted for the veal in this delicious stew. Do you like veal stews? If so, you may also like Veal and Vegetable Paprikash

Slow Cooker Veal and Vegetable Paprikash Stew Recipe

Cubed veal with vegetable and spices cooked in a slow cooker. Your preference of hot or sweet paprika can be used in this delicious veal stew.

Makes 6 servings

Ingredients: 1½ pounds (720 g) boneless veal leg, cut into 1/2-inch (1.25 cm) cubes, 1 cup (250 ml) low-sodium fat-free chicken broth, 2 cups (500 ml) thinly sliced green cabbage, 1 cup (250 ml) each: sliced yellow onion, carrots, green bell peppers, mushrooms, chopped fresh tomatoes, 1 tablespoon (15 ml) paprika, 1 cup (250 ml) sliced zucchini, 1/2 cup (125 ml) reduced-fat sour cream, 2 tablespoons (30 ml) cornstarch, salt and freshly ground blck pepper ,to taste, 12 oz (360 g) cooked noodles (learn how to cook noodles), warm


Instructions: In 6-quart (6L) slow cooker, combine all ingredients, except zucchini, sour cream, cornstarch, seasoning, and cooked noodles. Cover and cook on low-heat setting for 6-8 hours or until meat is tender, adding sliced zucchini during last 30 minutes.

Turn off slow cooker and open the lid. Stir in combined sour cream and cornstarch, stirring 2-3 times. Season to taste with salt and black pepper. Stir well. Serve over cooked noodles. Enjoy!

Slow Cooker Veal Stew Marsala Recipe

Ingredients

  • 1 pound (480 g) lean veal leg, cut into cubes
  • 1 cup (250 ml) low-sodium fat-free chicken broth
  • 1/2 cup (125 ml) Marsala wine
  • 2 cups (500 ml) mushrooms
  • 1 yellow onion, peeled and sliced
  • 2 cloves garlic, peeled and minced
  • 1/2 teaspoon (3 ml) crushed dried rosemary leaves
  • salt and freshly ground black pepper, to taste
  • heavy cream

Method

Step 1

In 6-quart (6 L) slow cooker, combine all ingredients, except cornstarch, water, and seasoning. Mix well.

Step 2

Cover cooker and cook on low-heat setting for 6-8 hours.

Step 3

Increase heat to high and cook for a further 10 minutes. Season to taste with salt and black pepper. Pour in the heavy cream. Stir well.

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