Sweet Potatoes and Prunes Veal Stew

Ingredients

• 755 g (approximately 1 2/3 lb) Quebec Veal cubes
• 10 ml (2 tsp) smoked paprika (optional)
• 15 ml (1 tbsp) olive oil
• 1 chopped onion
• 10 ml (2 tsp) chopped garlic (optional)
• 30 ml (2 tbsp) flour
• 500 ml (2 cups) beef stock
• 4 sweet potatoes peeled and diced
• 60 ml (1/4 cup) tomato paste
• Salt and pepper to taste
• 16 pitted prunes

Preparation

Slow cooker/crock pot

1. Pat dry the veal cubes with a paper towel. If desired, sprinkle the veal cubes with smoked paprika.
2. In a saucepan, heat olive oil on medium and brown cubes on all sides a few at a time for 3 to 4 minutes.
3. Add onion and, if desired, garlic. Cook for 1 minute. Sprinkle with flour and stir. Transfer the preparation into the slow cooker.
4. Incorporate the beef stock and tomato paste into the slow cooker. Add salt, pepper and stir. Add sweet potatoes.
5. Cover and simmer for 7 hours.
6. Add the prunes and cook for an additional hour.