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Servings

Cooking Time

4 1.2 to 10 1/2 hours

Difficulty Level

Average

Ingredients

1 tablespoon olive oil

3 oz. bacon

2 lbs. stewing veal (cut in 1 in. cubes)

3 leeks (white parts only, chopped)

3 carrots (diced)

2 celery stalks (diced)

2 garlic cloves (minced)

1 ½ tablespoons chopped fresh rosemary leaves

1 teaspoon salt

½ teaspoon freshly ground pepper

2 tablespoons all purpose flour

½ cup dry red wine

½ cup condensed, undiluted chicken broth

Preparation Instructions

Heat a skillet over medium high. Add the bacon and cook. Remove and allow to drain on a paper towel. Once the bacon cools, dice or crumble into small pieces. Pour bacon into the crock pot.

Remove all but 1 tablespoon of bacon fat from the skillet. Add the veal to the pan and brown on all sides, cooking in batches. Pour the browned veal into the crock pot.

Pour the leeks, carrots, and celery into the skillet and cook until barely softened. Add the garlic, rosemary, salt, and pepper. Stir and cook for 1 minute. Sprinkle the flour over this mixture. Stir and cook for 1 minute. Add the wine and broth. Cook and stir until the mixture thickens.

Pour the leek mixture into the crock pot and stir. Cover and cook on high for 4 to 6 hours, or on low for 8 to 10 hours.