Creamy Lemon Veal Stew-ganoff


  1. Combine wine, lemon juice, zest, spices and leeks in your slow cooker.
  2. Dredge veal stew meat in flour, brown in skillet, then add to slow cooker. Using the same skillet, brown four strips of bacon. When done, crumble and add to slow cooker, cover, and cook on low for 6-8 hours.
  3. Whisk corn starch into your 1/4 cup of heavy cream and add to stew.
  4. Turn slow cooker up to high, cover, and cook (stirring occasionally) for 15 minutes- or until sauce has reached desired thickness.
  5. Serve over noodles for a different take on beef stroganoff!