Slowly cooked in its own juices, this stewis a hearty mix of tender potatoes and veal.
Recipe: Layered Veal andPotato Stew
3 1/2 tablespoons extra virgin olive oil- divided use 1 teaspoon crushed dried oregano 3/4 teaspoon salt 1/2 teaspoon ground black pepper 1 pound baking potatoes, peeled and thinly sliced 2 pounds veal stew meat, trimmed and cut into 1/2-inch cubes 2 medium red onions, peeled and thinly sliced 5 roma tomatoes, cut into 1/4-inch thick rounds 1 tablespoon chopped fresh flat-leaf parsley
Brush the bottom and sides of a largeflameproof casserole with 1/2 tablespoon of olive oil.
In a small bowl, combine oregano, saltand pepper.
Layer one-third of the potatoes and halfof the veal, onions and tomatoes to prepared casserole. Sprinklewith one-third of the seasonings and drizzle with 1 tablespoonoil. Repeat layers, then finish with a layer of potatoes, sprinkledwith remaining seasoning and drizzled with remaining tablespoonof oil. Cover tightly with foil and a lid.
Cook over low heat, shaking pan oftenso potatoes don’t stick, about 1 to 1 1/2 hours. If the potatoesseem to be sticking, add a few tablespoons of water to pot. Garnishwith parsley and serve warm right from casserole.
Makes 6 servings.
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