Ingredients
1 1/2
pounds veal stew meat, cut into 1-inch pieces
3
medium stalks celery, cut into 1/4-inch slices (1 1/2 cups)
1
clove garlic, finely chopped
1
can (19 ounces) cannellini beans, rinsed and drained
1
can (14 1/2 ounces) ready-to-serve chicken broth
1
teaspoon grated lemon peel
1
tablespoon lemon juice
1
teaspoon salt
1/4
teaspoon pepper
1
medium red bell pepper, chopped (1 cup)
1/4
cup lightly packed fresh basil leaves, cut into thin strips
Preparation
Mix all ingredients except bell pepper and basil in 3 1/2- to 6-quart slow cooker.
Cover and cook on low heat setting 8 to 10 hours (or high heat setting 4 to 5 hours) or until veal is tender.
Stir in bell pepper and basil.
Cover and cook on high heat setting about 15 minutes or until hot.
