Ingredients

• 1/4 cup olive oil
• 2 pounds veal stew meat, cut into 1- to 1 1/2-inch pieces
• 16 boiling onions, peeled
• 1 1/4 pounds large red-skinned potatoes, peeled, cut into 1 1/2-inch pieces
• 2 tablespoons chopped fresh oregano or 1 tablespoon dried
• 1 1/2 12-ounce baskets cherry tomatoes, stemmed, halved

Instructions

1. Preheat oven to 350°F. Heat oil in heavy large pot over medium-high heat. Sprinkle veal generously with salt and pepper. Add veal and onions to pot. Sauté until veal is no longer pink, about 8 minutes. Mix in potatoes and oregano, then tomatoes. Bring stew to simmer. Cover pot; transfer to oven. Bake until veal and vegetables are tender, about 2 hours. Season stew to taste with salt and pepper. Ladle stew into shallow soup bowls and serve.