Crockpot Veal Stew with Potatoes and Sour Cream

Serves 4
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground nutmeg or mace
1/4 teaspoon pepper
2 lbs veal, cut in 1-inch cubes
2 tablespoons vegetable oil
2 cans (10.5 ounces each) beef broth
4 medium potatoes, cut in 1-inch cubes
1/2 cup chopped onions
8 ozs sliced fresh mushrooms
1 cup sour cream

In a plastic food storage bag or shallow dish, combine flour, salt, nutmeg or mace, and pepper. Coat veal cubes with flour mixture. Heat in oil in skillet over medium heat. Add veal cubes and brown. Transfer to slow cooker. Add all remaining ingredients, except sour cream, to slow cooker or crockpot. Stir to combine. Cover and cook at setting LOW for 7-9 hours or HIGH for 3-4 hours, until meat and vegetables are tender. Just before serving, stir in sour cream.