Port Veal Stew

Ingredients

• 750 g (approximately 1 2/3 lb) Quebec Veal cubes
• 15 ml (1 tbsp) canola oil
• 500 ml (2 cups) vegetable mix for spaghetti sauce
• 375 ml (1 1/2 cup) red port*

*You can replace port with:

• 125 ml (1/2 cup) beef broth
• 125 ml (1/2 cup) grape juice
• 125 ml (1/2 cup) prune juice
• 30 ml (2 tbsp) balsamic vinegar

Preparation

Slow cooker/crock pot

1. Pat dry the veal cubes with a paper towel.
2. In a frying pan, heat oil on medium and brown cubes on all sides a few at a time for 3 to 4 minutes. Place the cubes in the slow cooker.
3. In the same frying pan, cook the vegetables for 1 to 2 minutes.
4. Pour the port into the frying pan. Bring to a boil and scrape the sides of the pan with a wooden spoon to free the cooking juices.
5. Transfer the preparation into the slow cooker. Cover and simmer for 8 hours.

Photo credit: Pratico-Pratiques