STIFADO (VEAL)

Makes: 5 to 6 Servings

2 lbs veal shoulder
1 onion, chopped
1 cup dry red wine
1 cup olive oil
4 ripe tomatoes (peeled and grated)
1 tbsp tomato paste
1 bay leaf
salt

2 lbs baby onions
1. Brown the veal in olive oil.
2. Add onion, brown a while longer until onions are translucent and then add the wine.
3. Add the tomatoes, tomato paste (thinned with water), bay leaf, salt, pepper and ½ cup of hot water.
4. Mark an X in the baby onions with a sharp knife, add them into the pot and cook for another hour.