Minnesota Veal Stew - cooking recipe

Ingredients

4 lb. veal shoulder or breast, boned and cubed
salt and pepper
1/4 c. oil
2 c. finely chopped onion
1 Tbsp. chopped garlic
1 tsp. saffron (optional)
1/4 c. flour
1/4 c. dry white wine
1 (28 oz.) can peeled tomatoes, chopped
1 c. chicken broth
2 tsp. rosemary
buttered noodles or rice

Preparation

Sprinkle veal with salt and pepper.
Heat oil in large Dutch oven.
Add veal and cook 20 minutes, stirring frequently until meat is browned.
Add onions, garlic and saffron.
Cook, stirring occasionally, about 5 minutes.
Sprinkle with flour.
Stir to coat meat evenly.
Add wine, tomatoes, broth, rosemary and salt and pepper to taste.
Cover and bake at 375\u00b0 for 1 hour.
Serve over noodles or rice.
Serves 8.