From the Crockpot: Veal Stew

The great thing about the weather getting colder is that I start to enjoy cooking again. This is the season of comfort food.

Always, the first recipe of the season is ... ta da ...

WINE-BRAISED VEAL WITH ROSEMARY

This is an elegant, simple, delicious, Italian-inspired meal. The flavours are wonderfully subtle. What could be better?

1 Tbsp Olive Oil (15mL)
3 oz. Pancetta diced to 1/4" (90g)
2 lbs Stewing Veal, cut into 1" cubes (1Kg)
3 Leeks, white part only, coarsely chopped (3)
30 Baby carrots cut in half (30)
2 Celery stalks, diced (2)
1.5 Tbsp Fresh Rosemary Leaves, chopped (1.5T)
1 tsp Salt (5mL)
1/2 tsp Freshly ground pepper (2mL)
2 Tbsp All Purpose Flour (25mL)
1/2 C Dry Red Wine (125mL)
1/2 C Condensed Chicken Broth, undiluted (125mL)

In a skillet, heat oil over medium heat. Add pancetta and cook, stirring until browned. Use slotted spoon to transfer to slow cooker stoneware.

Add veal to pan in batches. Cook, stirring until batch begins to brown. Use slotted spoon to transfer to slow cooker. Continue cooking in batches until all veal is browned.

Add leaks, carrots and celery to pan and cook, stir until softened. Add rosemary, garlic, salt, pepper and cook for 1 minute. Sprinkle flour over mixture and cook for 1 more minute. Add wine and chicken broth and stir until mixture thickens.

Pour thickened mixture over meat in slow cooker. Stir to combine ingredients. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours. Serve with polenta or crusty bread. Yummy!!

We had this meal on Saturday evening. It was delicious. Even better, there are leftovers! I ran over to Fortino's and got a couple of loaves of bread, including Caden's favourite Olive Loaf. I have a hard time finding tasty crock pot recipes and this one never fails to satisfy - and turns out consistently well every time.

Do you have a great recipe? Care to share?