Aromatic Veal Stew

1. 1

   Preheat oven to 350F.

2. 2

   In large Dutch oven, heat oil over medium-high heat.

3. 3

   Dredge veal pieces in flour, oregano, salt and pepper.

4. 4

   I use a giant baggie and shake them all together.

5. 5

   Add veal and onions to the pot.

6. 6

   Saute until veal is no longer pink, about 8 minutes.

7. 7

   Mix in potatoes, and then the tomatoes.

8. 8

   Cover.

9. 9

   Bring stew to a simmer.

10. 10

    Cover, and transfer pot to the oven.

11. 11

    Bake for about 2 hours until all ingredients are tender.

12. 12

    I add my own roasted tomatoes for extra flavour.

13. 13

    You may want to have a green salad and fresh bread as sides.

No additional tips available.