Waring Pro WSC650 - Manual (Page 17)

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Nutritional information per serving (1 cup):
Calories 267 (20% from fat) • carb. 28g • pro. 26g • fat 6g • sat. fat 2g
• chol. 49mg • sod. 330mg • calc. 90mg • fiber 7g
Veal Stew with
Mushrooms & Artichokes
Makes about 8 servings
½
cup unbleached 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-ounce) diced tomatoes, drained
½ cup chicken stock
1 shallot, peeled and minced
1 garlic clove, peeled and minced
¾ teaspoon ground coriander
5 whole sprigs of parsley with stems
1 bay leaf
1 package frozen artichokes, thawed
¼ cup chopped fresh parsley
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 12-inch skillet over medium-high heat. In
2 batches, brown veal on all sides. Transfer browned veal to the
ceramic pot of the Waring™ 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.