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Easy recipe in a
slow cooker...
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2
Tbs |
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butter |
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1
tsp |
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celery seed |
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1
tsp |
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dried thyme |
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1
tsp |
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salt |
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fresh ground pepper to taste |
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2
Tbs |
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flour |
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¼
cup |
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vodka |
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¼
cup |
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condensed beef broth, undiluted |
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1½
cups |
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tomato juice |
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1
Tbs |
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worcestershire sauce |
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2
lbs |
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stewing veal, cut into 1" cubes |
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1
chunk |
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of
lemon rind, about 3 inches long |
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1 |
In a large
skillet over medium heat, melt butter and sauté
onions; cook until softened. Add celery seed,
thyme, salt and pepper; cook, stirring, for an
additional minute. |
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2 |
Sprinkle
flour over mixture and cook, stirring for about
a minute. Add vodka and cook for 2 minutes. Then
add beef broth, juice and worcestershire and
bring to a boil. Cook, stirring, until mixture
begins to thicken. |
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3 |
Place veal
cubes and lemon peel in a slow cooker. Pour
sauce over meat. Cover and cook on low for 8-10
hours, or on high 4-5 hours. Stew is done when
meat is tender. |
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Servings: 6 |
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