Veal Stew

By Claude

Serve with rice and green peas

This can be cooked on the stove top or in a slow cooker.

Ingredients

• 1 tablespoon of olive oil
• 1 pound veal stew meat cut into 1/2 inch cubes
• 1/2 can tomato paste (3 oz) more will make it more tomatoey
• 6 to 8 oz of water
• 1/4 cup Red Wine (optional)
• 1/2 onion diced
• Italian seasoning to taste (1 teaspoon)
• or add the seasons one at a time to taste
• marjoram
• thyme
• rosemary
• savory
• sage
• oregano
• basil

Preparation

Step 1

1- Cut meat in 1/2 inch cubes.
2- Heat olive oil in pot and brown meat over medium heat which will release the liquids in the meat.

3- Mean while dice 1/2 onion.

4- When meat is brown, add onion, tomato paste, wine, water and seasoning to the pot.

5- Cook on medium to low heat with partial cover pot for 2 hours until meat is tender.

6- Test with a folk. Add more water if sauce gets to thick.

SLOW COOKER:

Perform steps 1 through 4 above. Mix well and pour into a slow cooker.

Cook according to slow cooker direction (usually low) 3-4 hours or until tender.

7- When tender - it's ready