Veal Stew with Tomatoes

What you see in supermarkets as “veal stew meat” is usually cut from the shoulder or leg, which makes it ideal for braising. The meat becomes tender more quickly than beef, and the possibility for variation is endless. Browning the meat first develops depth of flavor, but it’s not essential; skip that step if you’re pressed for time. Other cuts and meats you can use: boneless chicken thighs.

3 tablespoons extra virgin olive oil or butter

11/2 to 2 pounds lean veal stew meat, cut into 1- to 11/2-inch chunks

1 cup diced onion

1 teaspoon minced garlic

Salt and freshly ground black pepper

1 cup white wine, meat or vegetable stock, or water

2 cups chopped tomato (drained canned is fine)

1 bay leaf

1 teaspoon minced fresh thyme or rosemary leaves or

1/2 teaspoon dried

1 cup pitted black olives (optional)

• Put half the oil or butter in a large pot with a lid or a Dutch oven over medium-high heat.
• When the oil is hot or the butter is melted, add a few veal chunks at a time, turning them to brown all over and removing the pieces as they brown.
• Take your time and don’t crowd the chunks or they will not brown properly.
• Lower the heat to medium and add the remaining oil or butter. When the oil is hot or the butter is melted, add the onion and cook, stirring occasionally, until softened, 5 to 10 minutes.
• Add the garlic and cook for 1 minute more. Add some salt and pepper and the liquid, bring to a boil, and cook for 1 minute.
• Add the tomato, bay leaf, and herb and bring to a steady boil. Return the veal to the pot, turn the heat down to very low, cover, and cook, stirring every now and then, until the veal is tender, 45 minutes or more.
• Add the olives if you like. Taste and adjust the seasoning, then serve. (At this point, you may let the dish sit for a few hours or cover and refrigerate for up to a day or two before reheating and serving; you may have to add a little water to thin the sauce a bit.)

MAKES: 4 servings

TIME: About 1 hour