2 lbs boneless veal or beef, trimmed and cut into two-inch pieces
1/ 4 c canola oil
1 large onion, thinly sliced
2 medium carrots, sliced
2 c dry pitted plums
1 tbs fresh thyme
1 bay leaf
2 c water or chicken or beef broth
1 tbs veal demi glaze, optional from William
and Sonoma
salt and black pepper to taste
Preheat oven to 350° F.
Season the veal with salt and pepper. In a large dutch oven, brown on all sides. Remove meat and sautee the onions, deglaze with the wine,
add demi glaze and smear with water, return the meat. Add the spices and simmer for about ten minutes.
The juices have to reach halfway up the meat. Braze in the oven for about an hour. The meat should be tender and the juices reduced. Add the plums end cook for another twenty minutes with an open lid.
How is that not a stew, you are probably asking. It is, but with an exotic twist. Serves 6.