Hearty Veal Stew

• 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

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.

veal, ground coriander, ground cumin, paprika, salt, ground white pepper, vegetable cooking spray, olive oil, shallots, garlic, salt, red potatoes, baby carrots, parsley

Taken from www.myrecipes.com/recipe/hearty-veal-stew (may not work)