Old Fashioned Veal Stew

Serves 4
cooking spray
2 tablespoons all-purpose flour
1/2 teaspoon table salt
1/4 teaspoon black pepper
1 pound veal shoulder roast, cubed
20 medium baby carrots1
large onion(s), finely chopped
2 cloves garlic, minced
1/8 teaspoon ground sage, or more to taste OR 1 teaspoon fresh chopped sage
1/4 teaspoon dried oregano, crushed
1/2 cup canned beef broth
1 can (14 1/2 oz) diced tomatoes

Coat a 12-inch nonstick skillet with cooking spray. Combine flour, salt and pepper on a plate; dust veal with flour mixture. Brown veal in skillet, about 3 - 5 minutes per side. Place carrots in a 4- to 5-quart slow cooker. Place veal over carrots. Coat skillet with additional cooking spray. Add onion and garlic and saute over medium heat for 5 minutes; add to slow cooker. Add sage and oregano to slow cooker. Pour beef broth into skillet and scrape up any browned bits; add broth to slow cooker. Add un-drained tomatoes to slow cooker. Cover and cook on low heat for 7 - 8 hours.