Ragout of Veal

After three to five hours in the slow cooker, this dish will be ready, it can be served with pasta and sprinkled with parsley. This healthy dinner dish is a great option for any evening of the week.
Cut the veal into 1-inch-thick cubes. Sprinkle the veal with paprika, pepper and salt.Preheat a large nonstick skillet over medium-high heat. Add 1 teaspoon of oil to the skillet; stir to coat. Add half of the veal; simmer for 4 minutes or until lightly browned. Brown the veal in a 6-liter electric slow cooker. Repeat the procedure with 1 teaspoon of butter and the remaining veal. Add the wine to the pan; cook for 1 minute, scraping off the pan to avoid browning the pieces. Pour over the veal in the slow cooker.Preheat a large skillet over medium-high heat. Add the remaining 1 teaspoon of oil to the pan; stir to coat. Add the leeks and garlic; simmer for 3 minutes. Transfer the leek mixture to the veal in the slow cooker.Pour the flour into a small bowl; gradually add the broth, stirring until smooth. Pour the broth mixture into the slow cooker. Add the carrots, thyme sprigs, and bay leaf; mix well. Cover and cook over low heat for 3 to 5 hours or until the veal is tender. Discard the thyme sprigs and bay leaf. Serve veal and pasta mixture; sprinkle with parsley.