Catalan-Style Veal Stew With Prunes And Potatoes

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Leite's Culinaria
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

6 tablespoons extra-virgin olive oil

4 to 4 1/2 pounds bone-in veal breast or shoulder, meat cut into 1-inch cubes, bones reserved (see Butcher’s Note)

1 yellow onion, finely chopped

4 large cloves garlic, finely chopped

3 tablespoons Spanish brandy, Armagnac, or other similar brandy

1 1/2 cups dry white wine

One 16-ounce can peeled whole tomatoes, drained and finely chopped

Two 2-by-1-inch strips orange zest

3 sprigs fresh thyme

1 large bay leaf

Kosher salt

1 1/2 pounds thin-skinned, waxy potatoes, such as Yukon Gold, peeled and cut into 1/2-inch dice

3/4 ounce bittersweet or semisweet chocolate, finely grated

1/8 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper

3/4 pound prunes, soaked in hot water for 30 minutes and drained

2 tablespoons finely chopped, fresh flat-leaf parsley

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