Veal Stew with Potatoes, Tomatoes and Oregano

• 1/4 cup olive oilolive-oil
• 2 pounds veal stew meat, cut into 1- to 1 1/2-inch pieces
• 16 boiling onions, peeledonion
• 1 1/4 pounds large red-skinned potatoes, peeled, cut into 1 1/2-inch piecespotato
• 2 tablespoons chopped fresh oregano or 1 tablespoon driedoregano
• 1 1/2 12-ounce baskets cherry tomatoes, stemmed, halvedtomato

1. 01Preheat 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.

Sign in and stock your pantry to see what you have for this recipe.