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Recipe Summary

Yield:
5 (2-cup) servings.
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

456 calories; calories from fat 26%; fat 13g; saturated fat 3.1g; mono fat 5.5g; poly fat 1.3g; protein 49.5g; carbohydrates 31.3g; cholesterol 169mg; sodium 411mg.
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