This is a wonderful winter recipe, you can’t go wrong with a nice heart warming stew and this one is delicious. I did brown my meat first to give it colour as it makes for a more appealing end result. I also did not want to add potato or serve over rice or pasta so to make it more substantial I added carrots, parsnip, snow peas and pumpkin. If you want to read more reviews of this recipe please click here.

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Ingredients

1 Leek, thinly sliced (white and pale green parts only)
3 Garlic cloves, pressed
4 Bacon rashers, chopped finely (my add)
1 Tablespoon dried tarragon
1/2 Teaspoon lemon zest
1/2 Teaspoon dried thyme
1/2 Teaspoon white pepper
1/4 Teaspoon dried sage
2 1/2-3lbs Veal, trimmed of fat, cubed
1/3 Cup all-purpose flour
3/4 Cup dry white wine
1/4 Cup lemon juice
1 Tablespoon cornstarch (I thickened with chicken gravy granules for added flavour.)
1/4 Cup whipping cream
Salt and pepper to taste

Method

1. Brown veal in batches, in a pan and set to one side, Add a little oil to same pan cook leek, garlic and bacon, until leek is soft.

2. In a 3 quart or larger slow cooker, combine leek, garlic, bacon, tarragon, lemon zest, thyme, white pepper and sage.

3. Pour in wine and lemon juice, add veal.

4. Cover and cook on low until veal is very tender when pierced (7-8 hours).

5. In a small bowl, mix cornstarch and cream. Blend into stew. (I added the cream here and then added chicken gravy gtanules.)

6. Increase cooker to high. Cover and cook, stirring 2 to 3 times, until sauce is thickened (about 15 minutes).

7. Season to taste with salt and pepper.

All photos taken by me unless otherwise stated.