Name: Veal Stew
Yield: 4 servings
Ingredients: 2 lb. lean veal, cut into 1 1/2-inch cubes; 1/4 c. salad oil; 1 clove garlic, chopped; 1 medium onion, sliced; 2/3 tsp. dried rosemary; 1/2 c. dry white wine; 1 Tbsp. tomato paste; 1 c. chicken stock; 3/4 c. olives, pitted, ripe and cut in half; 2 c. sliced water chestnuts

1

Brown veal in oil.

2

Add onion and garlic; cook 3 minutes longer, stirring with wooden spoon.

3

Add rosemary, wine, tomato paste and water chestnuts with enough stock to cover.

4

Cover; bake for 2 hours at 350u00b0.

5

Add ripe olives; cook 30 minutes longer. Thicken as desired.

6

Before serving, sprinkle with chopped parsley.

7

Serve over noodles, wild rice or white rice.

Veal Stew

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