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Veal Stew with Carrots
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| 1 lb. veal stew meat |
| flour |
| salt |
| nutmeg |
| butter |
| olive oil |
| 1 cup chopped onion |
| 2 cups chicken stock |
| 1 lb. baby carrots |
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Dredge veal in flour seasoned with salt and nutmeg. Brown in butter and oil in preheated skillet. Place carrots in crockpot. Add browned veal, onions and stock. Cook on high for 4 to 6 hours or low for 8 to 10 hours. Serve over rice. |