½ cup unbleached, all-purpose flour
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
3 pounds veal stew meat, cut into 1-inch cubes
8 teaspoons good quality olive oil, divided
¾ cup dry sherry
1 pound button mushrooms, sliced
1½ cups onion, peeled and chopped
(about 1 large)
2 celery stalk, trimmed, cut into
1 can (14 ounces) diced tomatoes, drained
1 cup chicken stock
2 shallots, peeled and minced
2 garlic cloves, peeled and minced
1 teaspoon ground coriander
10 whole sprigs of parsley with stems
1 bay leaf
2 packages frozen artichokes, thawed
¼ cup chopped fresh parsley
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
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.
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