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

Ingredients

  • 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

Directions

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.