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Veal Stew With Onions -- Stifatho


 2   lbs. lean stew meat  Veal
1/2 cup  Olive Oil
and pepper  Salt
 1   chopped  Onion
 2   cups  Tomato Juice
 4   tablespoons  Vinegar
1/2 cup  Red Wine
 1    Bay Leaf
 2   lbs. pearl onions  Onion
 2   cloves, chopped  Garlic
1/2 cup  Butter
chopped  Parsley


In a heavy flameproof casserole, brown meat in olive oil over a medium heat; season with salt and pepper. Add chopped onion and saute until soft. Add tomato juice, vinegar, wine, bay leaf, and 2 cups hot water. Simmer until meat is tender. In the meantime, cover onions with boiling water. Allow water to cool. Then peel onions and cut a small cross in the root end of each one to prevent them from bursting. Heat the butter in a saucepan, add the onions, garlic, 1 cup water and salt and cook covered until just tender. Add them to the meat with parsley. Continue to cook slowly for 20 minutes or until the liquid is reduced and the onions are soft.

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