Veal Stew with Apricots and Prunes

Prep Time: 15 minutes
Cook Time: 1 hour
Yield: 6 to 8 servings

2- to 3-pounds veal stew meat, cut into 1-inch cubes
4 tablespoons olive oil
1 teaspoon salt
½ teaspoon pepper
2 onions, coarsely chopped or cut into wedges
16 baby carrots, cut in half
¼ cup tomato paste
4 cups water
1 cup dried apricots
1 cup dried prunes

1. Rinse meat and pat dry; season with salt and pepper.
2. Heat oil in 6-quart stockpot over medium heat. Sauté veal and onions for 7 to 8 minutes or until onions are just beginning to brown.
3. Add carrots, tomato paste and water.
4. Bring to boil. Reduce heat and simmer, covered, for 40 minutes.
5. Add apricots and prunes and continue to simmer, uncovered, for 5 minutes or until veal is soft and sauce is thick.

Suggested Wine:
Hagafen 2003 Estate Bottled Napa Valley Merlot
The interesting twist in this recipe is the softness of the veal in contrast to the sweetness of the carrots, apricots, and prunes. The core of licorice and bergamot in the 2003 Merlot will accent those flavors well.