Veal Stew with Potatoes, Tomatoes and Oregano

• 1/4 cup olive oil
• 2 pounds veal stew meat, cut into 1- to 1 1/2-inch pieces
• 16 boiling onions, peeled
• 1 1/4 pounds large red-skinned potatoes, peeled, cut into 1 1/2-inch pieces
• 2 tablespoons chopped fresh oregano or 1 tablespoon dried
• 1 1/2 12-ounce baskets cherry tomatoes, stemmed, halved

1. Preheat oven to 350F.
2. Heat oil in heavy large pot over medium-high heat.
3. Sprinkle veal generously with salt and pepper.
4. Add veal and onions to pot.
5. Saute until veal is no longer pink, about 8 minutes.
6. Mix in potatoes and oregano, then tomatoes.
7. Bring stew to simmer.
8. Cover pot; transfer to oven.
9. Bake until veal and vegetables are tender, about 2 hours.
10. Season stew to taste with salt and pepper.
11. Ladle stew into shallow soup bowls and serve.

olive oil, veal stew meat, boiling onions, potatoes, fresh oregano, baskets cherry tomatoes

Taken from www.epicurious.com/recipes/food/views/veal-stew-with-potatoes-tomatoes-and-oregano-4036 (may not work)