Veal Stew

• 2 lb. veal cubes
• 6 to 8 cloves garlic, sliced
• 6 to 8 shallots, sliced
• 2 leeks, sliced (white part only)
• 1 lb. white mushrooms, sliced
• 1 pkg. baby carrots, sliced
• 2 to 3 sprigs each: parsley, sage, rosemary and thyme, tied into a bunch with string
• 2 bay leaves
• 1 (32 oz.) can chopped tomatoes
• 3/4 bottle red wine
• 2 Tbsp. olive oil
• salt and pepper to taste

1. In cast-iron pan, brown veal in 1 tablespoon olive oil.
2. In stock pot, saute garlic, shallots and leeks in the other tablespoon olive oil for 5 minutes.
3. Add veal when browned.
4. Add all other ingredients, cover and simmer on low heat for 2 hours, stirring occasionally.
5. Remove bay leaves and the bunch of herbs. Taste for salt and pepper.

veal cubes, garlic, shallots, leeks, white mushrooms, baby carrots, parsley, bay leaves, tomatoes, red wine, olive oil, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=802445 (may not work)