Aromatic Veal Stew

• 1/4 cups Olive Oil
• 2 pounds Veal Stew Meat, Cubed 1" Pieces
• 1/4 cups Flour
• 1 Tablespoon Dried Oregano
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 2 whole Medium Onions, Chunked
• 1- 1/2 pound Large Red-skinned Potatoes, Peeled, Cubed 2" Pieces
• 1- 1/2 box Cherry Tomatoes, 12 Oz In Each Box-stemmed And Halved

1. Preheat oven to 350F.
2. In large Dutch oven, heat oil over medium-high heat.
3. Dredge veal pieces in flour, oregano, salt and pepper.
4. I use a giant baggie and shake them all together.
5. Add veal and onions to the pot.
6. Saute until veal is no longer pink, about 8 minutes.
7. Mix in potatoes, and then the tomatoes.
8. Cover.
9. Bring stew to a simmer.
10. Cover, and transfer pot to the oven.
11. Bake for about 2 hours until all ingredients are tender.
12. I add my own roasted tomatoes for extra flavour.
13. You may want to have a green salad and fresh bread as sides.

olive oil, flour, oregano, salt, pepper, onions, redskinned potatoes, tomatoes

Taken from tastykitchen.com/recipes/main-courses/aromatic-veal-stew/ (may not work)