• 3 lb. Veal
  • 4 Pieces of Bacon
  • 2 Leeks (white part only, chopped)
  • 2 Large Potatoes, peeled and chopped
  • 3 Carrots, peeled and chopped
  • 1 tsp. Garlic Powder
  • 1 T. Dried Tarragon
  • 1/2 tsp. Dried Sage
  • Salt & Pepper, to taste
  • Juice and Zest of 1 Lemon
  • 1 c. White Wine
  • 1/3 c. Flour
  • 3/4 c. Heavy Cream

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Slow Cooker Lemon Herb Veal Stew is so tender and delicious. It’s a real treat to any weeknight meal!

  1. Place the chopped leaks, potatoes, and carrots in the bottom of a 5-Quart Slow Cooker.
  2. Pour in chicken broth and set slow cooker aside.
  3. Cook bacon in a large skillet over medium-high heat.  Place on a paper towel-lined plate to absorb grease and then crumble into the slow cooker.  Reserve up to 3 T. of drippings in the skillet.
  4. Trim fat off the veal and cut into 1.5″ pieces. Toss with flour.
  5. Carefully add veal to the skillet with reserved bacon grease and sear over medium-high heat on all sides. (quickly – don’t cook through!)
  6. Remove veal only from the skillet and place on top of vegetables in the slow cooker.
  7. Sprinkle meat with garlic powder, salt, pepper, sage and tarragon.
  8. Pour wine, lemon zest and lemon juice into the hot skillet.  Cook over medium-high heat and scrape up any browned bits. (about 2-3 minutes.) Pour into the slow cooker.
  9. Cover.  Cook on LOW for 7 hours.
  10. Stir cream into the stew. Cover and cook an additional 15 minutes or until heated through.
  11. Serve with a crusty French bread to soak u the delicious sauce.

Happy Crocking!

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Crock Pot Lemon Herb Veal - Nutrition

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