Veal Stew with Potatoes, Tomatoes and Oregano |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The stew does need to bake for a couple of hours, but it's very easy to put together. Ingredients:
1/4 cup olive oil |
2 pounds veal stew meat, cut into 1- to 1 1/2-inch pieces |
16 boiling onions, peeled |
1 1/4 pounds large red-skinned potatoes, peeled, cut into 1 1/2-inch pieces |
2 tablespoons chopped fresh oregano or 1 tablespoon dried |
1 1/2 12-ounce baskets cherry tomatoes, stemmed, halved |
Directions:
1. Preheat oven to 350°F. Heat oil in heavy large pot over medium-high heat. Sprinkle veal generously with salt and pepper. Add veal and onions to pot. Sauté until veal is no longer pink, about 8 minutes. Mix in potatoes and oregano, then tomatoes. Bring stew to simmer. Cover pot; transfer to oven. Bake until veal and vegetables are tender, about 2 hours. Season stew to taste with salt and pepper. Ladle stew into shallow soup bowls and serve.
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