5 from 1 vote
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Stewed Veal with Sundried Tomatoes, Capers & Lemon (Gluten-Free & Paleo)
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
 

THIS RECIPE IS GLUTEN-FREE & PALEO

Servings: 2
Ingredients
  • 1 lb veal stewing meat, cubed
  • 3/4 cup broth (chicken or beef)
  • 8 sundried tomatoes in oil, sliced lengthwise
  • 1 tbsp oil from sundried tomatoes
  • 1 cooking onion, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper, cracked
  • 2 tbsp arrowroot flour + 2 tbsp water
  • 1, 125 mL jar capers and brine
  • 1 lemon, juice and zest
  • parsley, fresh, chopped
Instructions

  1. Add veal, broth, caper brine, sundried tomatoes, sundried tomato oil, onion, garlic, salt and pepper to the slow-cooker.  Fold until well combined.  Add lid and slow cook on high for 4 hours. 

  2. Before serving, stir together water and arrowroot flour in a cup until well combined.  Pour into slow-cooker.  Add capers.   Fold in the capers and arrowroot mixture until well combined.  

  3. Return the lid and let cook for an additional 10 minutes. 

  4. Serve as is, or on top of your choice of greens, rice, potato, or noodles. 

  5. Garnish each serving with parsley, a squeeze of lemon and lemon zest.  ENJOY!