Slow Cooker Veal Marengo
| Preparation: | 25 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 6 h 20 min |
| Total: | 6 h 45 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Académie Culinaire |
Recipe ingredients
- 2¼ lb. (1 kg) cubed stewing veal
- 3 Tbsp. (45 mL) flour*
- Salt and pepper to taste
- 2 Tbsp. (30 mL) Irresistibles canola oil*
- 1 onion, minced
- 2 garlic cloves, chopped
- 2 Tbsp. (30 mL) tomato paste*
- 1 cup (250 mL) diced tomatoes*
- 2/3 (170 mL) dry white wine
- 3 cups (750 mL) beef broth
- 227 g package white mushrooms, quartered
- 1 cup (250 mL) pearl onions
- 12 – 15 Kalamata olives
- Chopped fresh parsley, as needed
Preparation
In a bowl, toss veal in seasoned flour to coat.
In a skillet, heat oil over medium-high heat and brown veal cubes.
Transfer veal to a slow cooker.
In the same skillet, over medium-high heat, cook onion, garlic, tomato paste and tomatoes.
Add white wine and reduce by half.
Stir mixture into the slow cooker and add beef broth.
Cover and cook on low for about 6 hours.
Add mushrooms, pearl onions and olives.
Cover and cook on high for 15 minutes.
When meat is done, adjust seasoning and check consistency of sauce.
Stir in chopped parsley.
Suggestion
Serve over pasta such as farfalle (also known as bows) or penne.Origin: Italian
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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