Veal Casserole with Carrots and Prunes

Ingredients:

1. 1 1/2 pounds veal stew meat, cut into bite-sized pieces
2. 2 tablespoons all-purpose flour
3. 1 teaspoon salt
4. 1/2 teaspoon black pepper
5. 1/4 cup olive oil
6. 2 large onions, chopped
7. 2 garlic cloves, minced
8. 1 cup beef broth
9. 1/2 cup red wine
10. 1/2 cup pitted prunes
11. 2 cups baby carrots
12. 2 bay leaves
13. 1 sprig fresh thyme
14. 1 sprig fresh rosemary

Instructions:

1. Preheat the oven to 350°F.
2. In a bowl, mix together the flour, salt, and pepper. Coat the veal with this mixture.
3. In a Dutch oven or other heavy ovenproof pot, heat the oil over medium heat until hot.
4. Add the veal and cook until browned on all sides.
5. Remove the veal from the pot and set aside.
6. Add the onions to the pot and cook until tender.
7. Add the garlic and cook for another minute.
8. Add the beef broth, red wine, prunes, baby carrots, bay leaves, thyme, and rosemary to the pot and stir to combine.
9. Add the veal back to the pot and bring to a simmer.
10. Cover with a lid and place in the preheated oven.
11. Bake for 1 1/2 to 2 hours, or until the veal is tender and the vegetables are cooked through.
12. Remove from the oven and let cool for a few minutes before serving.

Verdict:

This Veal Casserole with Carrots and Prunes is a comforting, hearty meal that is perfect for family dinners. The veal is tender and flavorful, and the prunes add a sweet touch to the dish. The baby carrots give a pop of color and texture to the casserole. Serve it with crusty bread or over rice for a complete meal.

Serving Suggestions:

Serve this Veal Casserole with Carrots and Prunes with a side salad or steamed green vegetables. You can also garnish it with fresh parsley or thyme for an added burst of flavor. A glass of red wine would be a perfect addition to this meal.