Lighter in flavor than a beef stew, this veal dish is perfect for a holiday meal or anytime you hanker for a really tasty, no-fuss main course.

Times

Prep Time : 9 min min
Ready Time : 9 min
6-8 servings

Ingredients

4 tablespoons olive oil
2 onions, coarsely chopped or cut into wedges
1/4 cup tomato paste
2 to 3 pounds veal stew meat, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon coarse black pepper
16 baby carrots, halved, length-wise
3 cups water
3/4 cup dried apricots
3/4 cup dried prunes

Directions

Preparation

Heat oil in 4-quart pot over medium heat.
Place onions in pot and sauté for 8-10 minutes or until just beginning to brown. Add tomato paste and stir continuously for 2-3 minutes.
Rinse veal and pat dry; season with salt and pepper.
Add veal to pot and brown for approximately 10 minutes.
Add carrots and water.
Bring to boil. Reduce heat and simmer, covered, for 40 minutes.
Add apricots and prunes and continue to simmer, uncovered, for 5 minutes or until veal is soft and sauce thickens.

Contributed by: Quick & Kosher, JAMIE GELLERJamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies called www.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.