Ingredients
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
tbsp chopped fresh oregano or 1 tbsp 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.
Columbus Restaurants
