Veal Stew With Fennel and Tomatoes

• 2 pounds stewing veal, cut in 1 1/2-inch pieces and trimmed of fat
• Coarse salt and freshly ground pepper to taste
• 2 tablespoons peanut or vegetable oil
• 1 large head fennel, cut in half and sliced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 12 small onions (Italian cippolini, if available), peeled
• 1 tablespoon fresh tarragon leaves
• 1/4 cup Pernod, ouzo or other anise-flavored liquor
• 1 1-pound can plum tomatoes, chopped

1. Pat the veal pieces dry with paper towels and season to taste with salt and pepper.
2. Heat a tablespoon of oil in a large casserole and saute the pieces, a few at a time, until they are lightly browned on all sides.
3. If there is any fat left in the pan, pour it off.
4. Add the remaining oil and saute the fennel, garlic, carrots and onions until they are lightly browned.
5. Return veal to casserole.
6. Add tarragon and Pernod and bring to a boil, scraping up the cooking juices.
7. Add tomatoes with their juice and stir well.
8. Cover and simmer gently, stirring occasionally, for about 45 minutes or until the veal is tender.
9. If more liquid is needed, add a little chicken stock or water during cooking.
10. Correct seasoning and serve.

stewing veal, salt, peanut, head fennel, garlic, carrots, onions, tarragon, liquor, tomatoes

Taken from cooking.nytimes.com/recipes/1082 (may not work)