Veal Stew with Garden Vegetables

Serving Size: 6
Prep Time:
Total Time:


  • 2.5 Pound veal for stew, cut into 1-inch pieces
  • 1 cup frozen peas, thawed
  • 1 Can (14.5 ounces) diced tomatoes
  • 0.5 tsp dried rosemary leaves, crushed
  • 2 cup Swanson® Chicken Stock
  • 0.25 cup all-purpose flour
  • 5 clove garlic, minced
  • 1 large onion, diced (about 1 cup)
  • 1 bag (16 ounces) fresh or thawed frozen whole baby carrots
  • 2 Tbsp olive oil
  • ground black pepper
  • 2 cup regular long-grain white rice, prepared according to package directions (about 6 cups)


  1. Season the veal with the black pepper.
  2. Heat the oil in a 12-inch skillet over medium-high heat. Add the veal in 2 batches and cook until it's well browned, stirring often.
  3. Place the veal, carrots, onion and garlic into a 4-quart slow cooker. Sprinkle with the flour and toss to coat.
  4. Stir in the stock, rosemary and tomatoes. Cover and cook on LOW for 7 to 8 hours*.
  5. Add the peas to the cooker. Cover and cook for 1 hour or until the veal is fork-tender. Season with additional black pepper. Serve the veal mixture with the rice.

*Or on HIGH for 4 to 5 hours.

Tip: You can substitute skinless, boneless chicken thighs for the veal.

For more flavorful rice or barley, cook it in Swanson® Chicken Broth.