THIS RECIPE IS GLUTEN-FREE & PALEO.
Stewed Veal with Sundried Tomatoes, Capers & Lemon (Gluten-Free & Paleo)
Can you say E-A-S-Y?
This recipe calls for less than 10 ingredients and takes 10 minutes to prep. It’s full of flavour and can be served over your choice of greens, potato, rice or noodles.
And, it’s gluten-free and paleo (as all my recipes are).
Cheers!
THIS RECIPE IS GLUTEN-FREE & PALEO
- 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
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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.
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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.
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Return the lid and let cook for an additional 10 minutes.
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Serve as is, or on top of your choice of greens, rice, potato, or noodles.
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Garnish each serving with parsley, a squeeze of lemon and lemon zest. ENJOY!
Need more gluten-free & paleo recipe inspiration?
Check out these drool-worthy recipes featured in the Meat & Seafood Edition of my Paleo E-Cookbook Series.
I promise, you’ll love it!
CLICK HERE TO READ MORE
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