ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Veal and Artichoke Stew

Yield 6 servings (serving size: 1 cup)
The small amount of flour (about 2 teaspoons per serving) adds to the browning of the veal and helps thicken the stew.

Ingredients

  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 pounds lean boned veal shoulder roast, cut into 1-inch cubes
  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 2 1/2 cups fat-free, less-sodium chicken broth
  • 2 tablespoons lemon juice
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon dried tarragon
  • 2 (9-ounce) packages frozen artichoke hearts

Nutrition Information

  • calories 205
  • caloriesfromfat 0.0 %
  • fat 6.1 g
  • satfat 1.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 26 g
  • carbohydrate 11 g
  • fiber 1.1 g
  • cholesterol 98 mg
  • iron 1.6 mg
  • sodium 621 mg
  • calcium 36 mg

How to Make It

  1. Combine flour and salt in a shallow dish; stir well. Dredge veal in flour mixture.

  2. Heat oil in a Dutch oven over medium-high heat; add veal, and cook 6 minutes, stirring occasionally. Add onion; sauté 2 minutes.

  3. Stir in broth, lemon juice, lemon pepper, and tarragon; bring to a boil. Cover, reduce heat, and simmer 1 hour.

  4. Add artichoke hearts; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until veal and artichoke hearts are tender and sauce thickens.

  5. carbo rating: 10

The Complete Step-by-Step Low Carb Cookbook