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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
2 pounds lean boneless veal |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1 teaspoon paprika |
1/2 teaspoon salt |
1/4 teaspoon ground white pepper |
vegetable cooking spray |
1 tablespoon olive oil, divided |
1/3 cup minced shallots |
3 cloves garlic, minced |
1 cup dry vermouth |
2 (14 1/4-ounce) cans no-salt-added chicken broth |
1 pound small round red potatoes |
1 (16-ounce) package baby carrots |
1/4 cup chopped fresh flat-leaf parsley |
Directions:
1. Trim fat from meat; cut meat into bite-size pieces. Combine coriander and next 4 ingredients; dredge meat in coriander mixture.
2. Coat a Dutch oven with cooking spray; add 1 teaspoon oil. Place over medium-high heat until hot. Add half of meat; cook until browned on all sides, stirring often. Drain and pat dry with paper towels. Wipe drippings from Dutch oven with a paper towel. Coat Dutch oven with cooking spray; add 1 teaspoon oil, and repeat procedure with remaining meat.
3. Coat Dutch oven with cooking spray; add remaining 1 teaspoon oil. Place over medium-high heat until hot. Add shallots and garlic; saute until tender. Add vermouth, broth, and meat; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add potatoes and carrots; cook, uncovered, 30 minutes or until meat and vegetables are tender. Stir in parsley.
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