White veal stew (Veal blanquette) from The French Slow Cooker by Michele Scicolone

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on December 20, 2020

    The final stew has a very nice flavor and the veal was tender. However, this was one of those dishes where I really question if there is any benefit to making it in a slow cooker vs. stove top, as it required many separate steps (blanching the meat, adding ingredients to the slow cooker at different times, then reducing the sauce stove top.) It's definitely not a "set-it-and-forget-it" slow cooker recipe.

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