Easy stew to put together even though it has to cook for 2 hours. It’s worth the wait.
Add roasted tomatoes, and the wonderful aroma will fill your house!!
Preheat oven to 350F.
In large Dutch oven, heat oil over medium-high heat.
Dredge veal pieces in flour, oregano, salt and pepper. I use a giant baggie and shake them all together.
Add veal and onions to the pot.
Saute until veal is no longer pink, about 8 minutes. Mix in potatoes, and then the tomatoes.
Cover.
Bring stew to a simmer.
Cover, and transfer pot to the oven. Bake for about 2 hours until all ingredients are tender.
I add my own roasted tomatoes for extra flavour.
You may want to have a green salad and fresh bread as sides.
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I made this last night with a couple of changes: Roma tomatoes and the addition of 1cup beef stock and 1/2 cup of red wine before putting into the oven. Then when I took it out I added 2 tablespoons of flour to thicken and simmered on top of the stove for about 15 minutes. My family loved it and my husband said it was “a keeper”
Prep: Cook:
Serves: 4 Level: Easy
by Cooking Up Memories in
Main Courses
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Chanda | My Farmhouse Table in
Main Courses
Prep: Cook:
Serves: 6 Level: Easy
2 Comments
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mammacubed on 4.20.2012
I’m confused about bringing this states to a simmer before putting it into the oven. I have no liquids at all…. I added some wine and beef broth. I’ll let you know how it turns out.
herbilady on 9.16.2009
Thanks so much for this terrific recipe! Made it a few nights ago and the DH LOVED IT (as did I!) It was amazingly easy and oh SO good