Veal, Fennel & Red Pepper Stew

Name: Veal, Fennel & Red Pepper Stew
Prep time: 25 min
Cook time: 6 h 30 min
Total time: 6 h 55 min
Ingredients: salt and freshly ground black pepper; 2 tbsp cornflour (optional); 4 large chargrilled, skinless red peppers in oil, drained and sliced; 4 large chargrilled, skinless red peppers in oil, drained and sliced; polenta or boiled potatoes, to serve; polenta or boiled potatoes, to serve; salt and freshly ground black pepper; 250 ml/9 fl oz/1 cup Vegetable Stock or ready-made stock; 250 ml/9 fl oz/1 cup Vegetable Stock or ready-made stock; 1 tbsp dried dill; 1 tbsp fennel seeds, tied in a piece of muslin and lightly crushed; 2 tbsp olive oil, plus extra if needed; 2 fennel bulbs, chopped with the fronds reserved; 4 large garlic cloves, finely chopped; 4 tbsp aniseed-flavoured spirit; 750 g/1 lb 10 oz boneless veal shoulder, trimmed of fat and cut into large chunks; 2 tbsp plain white flour

Preparation info

Serves
4

Difficulty
Easy
Ready in
7 hr

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

Ingredients

750 g/1 lb 10 oz boneless veal shoulder, trimmed of fat and cut into large chunks

Main course
Gluten-free

Method

Put the veal in a bowl and season with salt and pepper. Add the flour and toss gently, shaking off and reserving any excess flour. Heat the oil in a frying pan over a high heat. Reduce the heat to medium, add the veal and fry for 5–8 minutes until browned, working in batches and adding extra oil, if necessary. Transfer the veal to the slow cooker, then sprinkle over the reserved flour.