Veal Stew with Apricots & Prunes
Sauté onions until lightly browned, then add tomato paste for a flavorful base.
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Ingredients
- 4 Tablespoons olive oil
- 2 onions, coarsely chopped or cut into wedges
- 1/4 cup tomato paste
- 2 to 3 pounds veal stew meat, cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon coarse black pepper
- 16 baby carrots, halved, length-wise
- 3 cups water
- 3/4 cup dried apricots
- 3/4 cup dried prunes
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