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Slow Cooker Veal Stew With Garden Vegetables

Nutrition per serving    (USDA % daily values)
CAL
1044
FAT
35%
CHOL
71%
SOD
16%

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Ingredients for 6 servings

2 to 2 1/2 pounds veal for stew, cut into 1-inch pieces

2 tablespoons olive oil

1 bag (16 ounces) fresh or thawed frozen baby-cut carrots

1 large onion, diced (about 1 cup)

5 cloves garlic, minced

1/4 cup all-purpose flour

2 cups Swanson® chicken broth or Swanson® chicken Stock

1/2 teaspoon dried rosemary leaves, crushed

1 can (14.5 ounces) diced tomatoes

1 cup frozen peas, thawed

2 cups regular long-grain white rice, prepared according to package directions (about 6 cups)

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