Hearty Veal Stew

Oxmoor House
5 (2-cup) servings.

Ingredients

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2 pounds lean boneless veal
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground white pepper
Vegetable cooking spray
1 tablespoon olive oil, divided
1/3 cup minced shallots
3 cloves garlic, minced
1 cup dry vermouth
2 (14 1/4-ounce) cans no-salt-added chicken broth
1 pound small round red potatoes
1 (16-ounce) package baby carrots
1/4 cup chopped fresh flat-leaf parsley

Preparation

Trim fat from meat; cut meat into bite-size pieces. Combine coriander and next 4 ingredients; dredge meat in coriander mixture.

Coat a Dutch oven with cooking spray; add 1 teaspoon oil. Place over medium-high heat until hot. Add half of meat; cook until browned on all sides, stirring often. Drain and pat dry with paper towels. Wipe drippings from Dutch oven with a paper towel. Coat Dutch oven with cooking spray; add 1 teaspoon oil, and repeat procedure with remaining meat.

Coat Dutch oven with cooking spray; add remaining 1 teaspoon oil. Place over medium-high heat until hot. Add shallots and garlic; saute until tender. Add vermouth, broth, and meat; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add potatoes and carrots; cook, uncovered, 30 minutes or until meat and vegetables are tender. Stir in parsley.

Created date

August 2009

Nutritional Information

Calories 456
Caloriesfromfat 26 %
Fat 13 g
Satfat 3.1 g
Monofat 5.5 g
Polyfat 1.3 g
Protein 49.5 g
Carbohydrate 31.3 g
Fiber 0.0 g
Cholesterol 169 mg
Iron 0.0 mg
Sodium 411 mg
Calcium 0.0 mg