Stufato di Vitello con Patate, Pomodori e Origano
(Veal Stew with Potatoes, Tomatoes and Oregano)
Ingredients:
1/4 cup extra virgin olive oil
2 pounds veal stew meat, cut into 1 to 1 and 1/2-inch pieces
16 boiling onions, peeled
1 and 1/4 pounds large red-skinned potatoes, peeled, cut into 1 and 1/2-inch pieces
2 tablespoons chopped fresh oregano or 1 tablespoon dried
1 and 1/2 12-ounce baskets cherry tomatoes, stemmed, halved
Directions:
Preheat oven to 350° F.
Heat olive oil in heavy large pot over medium-high heat.
Sprinkle veal generously with salt and pepper.
Add veal and onions to pot.
Saute 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. Makes 6 servings.