Lemony Veal Stew with Chickpeas and Spinach

Name: Lemony Veal Stew with Chickpeas and Spinach
Prep time: 2 min
Cook time: 4 h 20 min
Total time: 4 h 22 min
Yield: 6–8 Servings
Ingredients: 1 medium onion, cut into ½-inch dice; ¼ cup extra-virgin olive oil, divided; 3 cloves garlic, minced; 1 celery rib, cut into ½-inch dice; 1 teaspoon dried thyme; 1 teaspoon chopped fresh rosemary leaves; ½ cup dry white wine; ¼ teaspoon ground ginger; 1 teaspoon kosher salt; ½ cup flour; 3 pounds boneless veal shoulder, cut into 1½-inch cubes for stew; ½ teaspoon coarsely ground black pepper; 1 bag (6 ounces) baby spinach, coarsely chopped (about 6 cups); Juice and finely grated zest of ½ lemon; 1 bay leaf; 1½ cups chicken broth; 1 can (about 15 ounces) chickpeas, drained and rinsed

Preparation info

6–8
Servings

Difficulty
Easy
Ready in
4 hr 30

Appears in

Art of the Slow Cooker

By Andrew Schloss

Published 2008

About

Stews are so central to cold-weather cooking that we forget some are as bright and fresh as spring. The spare, clean quality of veal lends itself to this light type of stew, flavored with lemon, thyme, and rosemary. Fresh spinach leaves are stirred in at the end; the heat of the stew is enough to cook them through in a few minutes.

Ingredients

½ cup flour
1 teaspoon kosher salt
½ teaspoon

Spring

Method

Mix the flour, salt, and pepper in a medium-large mixing bowl. Add the veal and toss until the meat is evenly coated; pat off the excess flour and reserve the seasoned flour mixture.

Heat half the olive oil in a large, deep skillet over medium-high heat. Add the veal in batches and brown lightly on all sides. Transfer each batch to a 5- to 6-quart slow cooker after it is b