Veal Stew

From http://americanfood.about.com/od/stewrecipes/r/Veal-Stew-Over-Egg-Noodles.htm INGREDIENTS 3 tablespoons olive oil 2 1/2 to 3 pounds boneless veal stew meat, cut into 2-inch cubes 2 tablespoons all-purpose flour 1 (10-ounce) package frozen, peeled pearl onions (see Recipe Notes) 3 medium carrots, peeled and cut into 1-inch pieces 1 (14-ounce) can diced tomatoes 1 cup chicken broth 1 teaspoon dried oregano 1 teaspoon salt 1/2 teaspoon ground black pepper 2 teaspoons grated lemon zest 2 to 3 tablespoons fresh lemon juice 2 tablespoons chopped fresh parsley 1 12-ounce package medium-width egg noodles Prep Time: 15 minutes Cook Time: 70 minutes Total Time: 85 minutes Yield: Serves 6 to 8 PREPARATION 1. In a 4-quart Dutch-oven, heat the oil over medium-high heat. Cook the veal in batches, lightly browning each piece on 2 sides. Remove to a bowl with slotted spoon. Add more oil to skillet between batches if necessary. Sprinkle the veal with the flour and toss until well-coated. 2. Add the onions, carrots, tomatoes with juice, chicken broth, oregano, lemon zest, salt and pepper to the pot and stir to combine. Return the veal to the pot and stir well. 3. Bring the stew to a boil over medium-high heat. Reduce the heat to a low. Cover and simmer for 1 hour, or until the meat is tender. 4. Stir in the lemon juice and parsley. Simmer uncovered for 10 minutes more, or until heated through. 5. Meanwhile, bring a large pot of lightly salted water to a boil. Add the egg noodles and cook according to the package directions. Drain well. Serve the stew over the egg noodles. Recipe Notes • Look for veal with a fine grain and creamy pink color. Any fat on the veal should be a milky white color. • Packages of veal (or any meat for that matter) should be securely wrapped without any tears or punctures. The packages should also feel cold to the touch. Be sure to check he expiration date before purchasing. • To make this stew ahead, prepare it through step 3. Let cool, then cover and refrigerate for up to 3 days. Reheat the stew slowly, add the lemon juice and parsley and proceed as directed. • Pearl onions, also known as pickling onions, are about 1-inch in diameter and have a sweeter flavor and more tender texture than the regular yellow onion. The Barletta is a common variety of the white pearl onions; other varieties include Cipollini and Purplette. Buying the pearl onions frozen will save you time peeling them.