Veal StewPrep Time: 15 minutes | Cook Time: 70 minutes
- 3 tablespoons olive oil
- 2 1/2 to 3 pounds boneless veal stew meat, cut into 2-inch cubes
- 2 tablespoons all-purpose flour
- 1 (10-ounce) package frozen, peeled pearl onions
- 3 medium carrots, peeled and cut into 1-inch pieces
- 1 (14-ounce) can diced tomatoes
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons grated lemon zest
- 2 to 3 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 12-ounce package medium-width egg noodles
- In a 4-quart Dutch-oven, heat the oil over medium-high heat. Cook the veal in batches, lightly browning each piece on 2 sides. Remove to a bowl with slotted spoon. Add more oil to skillet between batches if necessary. Sprinkle the veal with the flour and toss until well-coated.
- Add the onions, carrots, tomatoes with juice, chicken broth, oregano, lemon zest, salt and pepper to the pot and stir to combine.
- Return the veal to the pot and stir well.
- Bring the stew to a boil over medium-high heat. Reduce the heat too low. Cover and simmer for 1 hour, or until the meat is tender.
- Stir in the lemon juice and parsley. Simmer uncovered for 10 minutes more, or until heated through.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add the egg noodles and cook according to the package directions. Drain well. Serve the stew over the egg noodles.