veal stew with tomatoes and peas

Ingredients

2 T butter

2 T vegetable oil

3 pounds boneless veal, cut into 1 ½ inch cubes (make sure meat is tendon free)

½ cup finely chopped onion

1 ½ tsp salt

freshly ground pepper

1 28 ounce can San Marzano Tomatoes, diced with their juice

1 ½ ten-ounce packages frozen baby peas, thawed

Directions

Pat veal cubes dry with paper towel.

Heat 1 T butter and 1 T vegetable oil in a large casserole and 1 T butter and 1 T vegetable oil in a large frying pan over medium heat.

Add cubes of veal, taking care that the cubes do not touch (repeat in batches if necessary). Brown on all sides. Remove veal with a slotted spoon.

Divide the onion between the two pans. Sauté until transparent, scraping up all of the browned bits.

Combine the onion in the large casserole. Add the browned veal. Stir in 1 ½ tsp of salt. Add the diced tomatoes and juice. Bring to a simmer.

Reduce the heat to low, cover and barely simmer until fork tender for one and a half hours, stirring occasionally.

Cool, cover and refrigerate for 24 to 48 hours.

Reheat over medium low heat. Check for seasoning. Add thawed peas. Warm through, about five minutes.

Serves 8