Veal Stew - cooking recipe

Ingredients

2 lb. lean veal, cut into 1 1/2-inch cubes
1/4 c. salad oil
1 clove garlic, chopped
1 medium onion, sliced
2/3 tsp. dried rosemary
1/2 c. dry white wine
1 Tbsp. tomato paste
1 c. chicken stock
3/4 c. olives, pitted, ripe and cut in half
2 c. sliced water chestnuts

Preparation

Brown veal in oil.
Add onion and garlic; cook 3 minutes longer, stirring with wooden spoon.
Add rosemary, wine, tomato paste and water chestnuts with enough stock to cover.
Cover; bake for 2 hours at 350\u00b0.
Add ripe olives; cook 30 minutes longer. Thicken as desired.
Before serving, sprinkle with chopped parsley.
Serve over noodles, wild rice or white rice.