9
Jan

Lemony Veal Stew with Potatoes and Artichokes

I have talked at fair length about my love-hate relationship with the crockpot. One of the reasons I disliked it was because it always dried out our food when I tried to cook portions for two (we are gone for at least 11 hours on weekdays, much too long for just a little food in a big crock!). Fortunately, that issue has been resolved. Now, my problem is finding healthy recipes! So many slow cooker recipes seem to call for processed ingredients like canned soups, prepared sauces, even jams and jellies. Typically I just can’t, or don’t want to, work these things into my diet. I much prefer to cook with fresh, flavorful ingredients and my own multitude of seasonings, both to satisfy our health requirements and our palettes. So, one day while killing some time at the bookstore, I was really intrigued by a book called Not Your Mother’s Slow Cooker Recipes for Two: For the Small Slow Cooker. Not only did I have my solution for cooking in smaller portions, I had now found a resource with crockpot recipes that seemed just my style. I picked a few recipes to start off the new year, and one of them was a veal stew with potatoes and artichokes. I rarely think of ways to cook veal at home, but I had tried a stew once before and really liked it. I modified it a bit according to what we had on hand, and to make it a little healthier, and ended up with a hearty, delicious dinner just waiting to be served when I arrived home. Who could ask for more!

Lemony Veal and Artichoke Stew, adapted from Not Your Mother’s Slow Cooker Recipes for Two: For the Small Slow Cooker

Makes 2 servings

1 lb veal stew meat, cubed
2 tbsp flour
freshly ground salt and pepper
1 small onion, thinly sliced
1 clove of garlic, minced
3/4 cup reduced sodium, fat free chicken broth
1/4 cup lemon juice
3-4 small red potatoes, diced (325 grams)
1/2 can of drained artichokes, quartered (120 grams)
1-2 tbsp each fresh chopped parsley and basil

Heat a skillet over medium heat. Toss the veal with the four, salt, and pepper. Add to the hot pan and brown on both sides. Remove and place in crockpot (or, in my case, a small ceramic dish inside the crockpot). Place the potatoes and artichokes in the crockpot as well. Add the onion to the pan drippings and cook for a few minutes, until softened. Add garlic and cook for one more minute. Add broth and lemon juice, and bring to a boil, scraping up all the bits from the bottom of the pan. Pour over the meat and vegetables in the crockpot. Cook on low for 6 hours. Add parsley and basil, and cook for about 20 minutes more before serving.

Servings Per Recipe: 2
Amount Per Serving
Calories: 429.0
Total Fat: 6.6 g
Cholesterol: 190.6 mg
Sodium: 634.2 mg
Total Carbs: 39.3 g
Dietary Fiber: 4.8 g
Protein: 51.3 g

Crockpot, Uncategorized
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6 Responses to “Lemony Veal Stew with Potatoes and Artichokes”

  1. 1

    ellysaysopa.com — January 13, 2009 @ 3:16 am Reply

    This looks really great! I love veal and lemon together.

  2. 2

    Joelen — January 13, 2009 @ 3:26 am Reply

    I agree – crockpot cooking can be tricky for me because I don’t want to use processed ingredients. This, however, looks wonderful and refreshing!

  3. 3

    Linda — January 13, 2009 @ 4:41 pm Reply

    Sounds delicous. I’ll be giving that a try soon!

  4. 4

    Lisa — January 13, 2009 @ 6:28 pm Reply

    This combo sounds really good! I rarely ever drag out my crockpot but this may be a reason to dust it off…especially since it’s tailored for two!

  5. 5

    That Girl — January 13, 2009 @ 7:32 pm Reply

    Yay for healthier crockpot recipes! It’s a shame so many recipes are chock full of not so healthy items.

  6. 6

    Jessica — January 19, 2009 @ 11:25 pm Reply

    I bought that book when I lived in a studio apartment in Alaska. It has some really good recipes in it, although I didn’t get a chance to try this one yet. But I will one of these days.

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