Veal Stew

• 2 tablespoons olive oil
• 2 1/2 pounds boneless veal, cut in 1/4-inch cubes
• 1 1/2 cups onions, diced small
• 2 cups peeled, seeded tomatoes, diced small
• 1 cup carrots, diced small
• 2 tablespoons chopped dill
• 1 tablespoon chopped cilantro
• 1/2 cup chopped scallions
• Salt and freshly ground pepper

1. Heat oil in large skillet over moderate heat.
2. Add veal and cover.
3. Cook slowly, stirring occasionally, until veal browns lightly and becomes almost tender.
4. Add onions, tomatoes, carrots and 1 tablespoon dill.
5. Cook uncovered over low heat, stirring occasionally, until vegetables are tender.
6. Add remaining 1 tablespoon dill, cilantro, scallions, salt and pepper.
7. Cook 5 to 7 minutes longer, or until well blended.

olive oil, boneless veal, onions, tomatoes, carrots, dill, cilantro, scallions, salt

Taken from cooking.nytimes.com/recipes/4539 (may not work)