LibreRecipes

Veal Stew with Potatoes, Tomatoes and Oregano

Rating

Calories

500.0

Protein

39.0

Sodium

143.0

Fat

17.0

The stew does need to bake for a couple of hours, but it's very easy to put together.

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

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.