Entrees
Veal Stew with Mushrooms & Artichokes
Makes about 10 cups
Veal Stew with Mushrooms & Artichokes
Makes about 10 cups
Nutritional information per serving (1 cup):Calories 285 (31% from fat)
carb. 18g
pro. 28g
fat 10g
sat. fat 2g
chol. 85mg
sod. 421mg
calc. 71mg
fiber 6g
carb. 18g
pro. 28g
fat 10g
sat. fat 2g
chol. 85mg
sod. 421mg
calc. 71mg
fiber 6g
Ingredients
- ½cup unbleached, all-purpose flour
- 1teaspoon kosher salt
- 1teaspoon freshly ground pepper
- 3pounds veal stew meat, cut into 1-inch cubes
- 8teaspoons good quality olive oil, divided
- ¾cup dry sherry
- 1pound button mushrooms, sliced
- 1½cups onion, peeled and chopped
- (about 1 large)
- 2celery stalk, trimmed, cut into
- ½-inch pieces
- 1can (14 ounces) diced tomatoes, drained
- 1cup chicken stock
- 2shallots, peeled and minced
- 2garlic cloves, peeled and minced
- 1teaspoon ground coriander
- 10whole sprigs of parsley with stems
- 1bay leaf
- 2packages frozen artichokes, thawed
- ¼cup chopped fresh parsley
Preparation
- Mix the flour, salt and pepper in a pie plate or other flat bowl. Lightly dust veal cubes with seasoned flour, shaking off excess. Heat 2 teaspoons of oil in a Cuisin- art® 12-inch skillet over medium-high heat. In 3 batches, brown veal on all sides. Transfer browned veal to the ceramic pot of the Cuisinart® Slow Cooker. After
- each batch, deglaze pan by adding ¼ cup sherry to the hot skillet, scraping up any brown bits; add to the ceramic pot.
- When all meat is browned, add 1 teaspoon oil; brown mushrooms in 2 batches and add to pot. Place onion, celery, tomatoes, chicken stock, shallots, garlic, and corian- der in the slow cooker with veal and mushrooms; stir. Place the parsley sprigs on top of the veal mixture. Tuck the bay leaf into the center. Cover and press the on/off button to turn the unit on. Set time to 5 hours and press Low; the slow cooker will automatically switch to Warm when cooking time has elapsed. At this point, the stew can wait on Warm until you are ready to finish cooking.
- One hour before serving, remove parsley sprigs and bay leaf; discard. Stir in artichokes; cover and slow cook on Low for 1 hour. Garnish with chopped fresh parsley to serve.
