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Hearty Veal Stew

Yield 5 (2-cup) servings.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

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