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6
Veal Stew with Mushrooms
& Artichokes
◆
30
StewS & chiliS
½ cup all-purpose flour
¾ teaspoon kosher salt
¾ teaspoon freshly ground pepper
2 pounds veal stew meat,
cut into 1-inch cubes
6 teaspoons good quality olive oil,
divided
½ cup dry sherry
¾ pound button mushrooms, sliced
1 cup onion, peeled and chopped
(about 1 large)
¾ cup sliced celery
½ can (14 ounces) diced tomatoes,
drained
½ cup chicken stock
1 shallot, peeled and minced
1 clove garlic, peeled and minced
¾ teaspoon ground coriander
1 celery stalk, trimmed, cut into
½-inch pieces
5 whole sprigs of parsley with stems
1 bay leaf
1 package frozen artichokes,
thawed
¼ cup chopped fresh parsley
Makes about 8 cups
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 Cuisinart
®
12-inch skillet over medium-high heat. In
2 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, shallot, garlic, and coriander 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 cook on Low Setting for
5 hours using the Timer function; the Slow Cooker will automatically switch to
Warm. 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.
Nutritional information per 1-cup serving:
Calories 285 (31% from fat) • carb. 18g • pro. 28g • fat 10g • sat. fat 2g
• chol. 85mg • sod. 421mg • calc. 71mg • fiber 6g
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