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