Cuisinart PSC-350 - Manual (Page 26)

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S
tewS
& c
hiliS
Veal Stew with Mushrooms
& Artichokes
½ cup unbleached all-purpose flour
¾ teaspoon kosher salt
¾ teaspoon freshly ground pepper
pounds veal stew meat,
cut into -inch cubes
teaspoons good quality olive oil,
divided
½ cup dry sherry
¾ pound button mushrooms, sliced
cup onion, peeled and chopped
(about large)
¾ cup sliced celery
½ can (-ounce) diced tomatoes,
drained
½ cup chicken stock
shallot, peeled and minced
garlic clove, peeled and minced
¾ teaspoon ground coriander
whole sprigs of parsley with stems
bay leaf
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 teaspoons of oil in a
Cuisinart
® -inch skillet over medium-high heat. In 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 teaspoon oil; brown mushrooms in 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 press
the on/off button to turn the unit on. Set time to 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 hour. Garnish with chopped fresh
parsley to serve.
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