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.
Oxmoor House Cooking Light Collection
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.