CROCKPOT VEAL STEW WITH VODKA

CROCKPOT VEAL STEW WITH VODKA image

Categories Beef

Yield 6

Number Of Ingredients 22

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2 lbs cubed veal, cut in small pieces
2 tablespoons butter
2 tsp olive oil
1 bunch green onions, white section only, cut in 1" pieces
1 tsp celery seed
1 tsp dried thyme leaves
1 tsp salt
1/2 tsp freshly ground black pepper
2 tbsp all purpose flour
1/2 tsp garlic powder
1/2 tsp sea salt
3/4 cup vodka
32 oz container beef stock
24 oz tomato juice or V8
1 tbsp Worcestershire sauce
1 piece lemon rind, cut in 2-3" strip
3 bay leaves
1 tsp corn starch
5 small white potatoes cut in small cubes
1/2 small sweet onion, diced
2-3 stalks celery cut in 1/2" pieces
4 carrots cut in 1/2" pieces

Steps:

Veal: Dust veal pieces in flour, garlic powder, sea salt and black pepper using a large ZipLoc bag In a large skillet, heat olive oil and butter over medium high heat, browning veal on all sides for 3-4 minutes. Remove veal and set aside to drain on paper towels. Add to skillet, green onions, 1 tbsp of flour, thyme, celery seed and sir until coated, heating green onions until they soften. Stir in diced sweet onion and stir and continue to cook over low heat. Add vodka and cook for an additional 1-2 minutes until sauce thickens. Place veal in bottom of slow cooker and pour onions and vodka sauce over meat. Add potatoes, carrots, celery, bay leaves and then slowly pour in 32 oz container of beef broth, tomato juice, worcestershire sauce, sea salt and lemon rind. Mix thoroughly and set slow cooker on high 6 hours. Stir midway through and add corn starch mixed with 2 tbsp water. Continue cooking until 6 hrs have elapsed and serve stew with nice crusty bread and red wine