Veal Stew with Potatoes, Tomatoes and Oregano
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 Servings
- 1/4 cup olive oil
- Carbohydrate 52 g(17%)
- Cholesterol 95 mg(32%)
- Fat 17 g(26%)
- Fiber 10 g(38%)
- Protein 39 g(78%)
- Saturated Fat 4 g(22%)
- Sodium 143 mg(6%)
- Calories 501
Preparation 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.
Preparation 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.
