Autumn Harvest Veal Stew

Prep Time: 20 minutes
Cook Time: 2-3/4 hours

2 tbsp (30ml) vegetable oil
3 carrots, chopped
3 stalks celery, chopped
2 onions, cut in chunks
2 tsp (10ml) dried oregano
1 tsp (5ml) dried thyme
½ tsp (2ml) each salt and pepper
2 lb (1kg) stewing veal, cut into cubes
3 cups (750ml) peeled cubed squash
¼ cup (50ml) all-purpose flour
3 cups (750ml) chicken stock
4 ripe plum tomatoes, chopped
4 small potatoes, quartered

In large oven-proof pot, heat oil over medium heat; cook carrots, celery,
onions, oregano, thyme, salt, and pepper, stirring, for about 8 minutes with
flour and cook, stirring, for 1 minute.

Pour in stock and tomatoes; bring to boil, scraping up any brown bits stuck
to pot.

Cover and bake in 325oF (160oC) oven for 1-1/2 hours.

Stir in potatoes and bake, stirring occasionally, for 1 hour longer or until
veal and vegetables are very tender.

Season to taste with salt and pepper.

Makes 8 servings

Nutritional Information : 295 Calories * 25.5 g Protein * 12.5 g Fat * 20.1
Carbohydrate