Layered Veal and Potato Stew
Slow cooked in its own juices, this stew is a hearty mix of tender potatoes and veal.
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 large flameproof casserole with 1/2 tablespoon of olive oil.
- In a small bowl, combine oregano, salt and pepper.
- Layer one-third of the potatoes and half of the veal, onions and tomatoes to prepared casserole. Sprinkle with one-third of the seasonings and drizzle with 1 tablespoon oil. Repeat layers, then finish with a layer of potatoes, sprinkled with remaining seasoning and drizzled with remaining tablespoon of oil. Cover tightly with foil and a lid.
- Cook over low heat, shaking pan often so potatoes don't stick, about 1 to 1 1/2 hours. If the potatoes seem to be sticking, add a few tablespoons of water to pot. Garnish with parsley and serve warm right from casserole.
Makes 6 servings.