Directions
- Preheat oven to 375°F.
- Add olive oil to a dutch oven on your stovetop, heat on high.
- While oil is heating, salt and pepper the veal. Then place each piece into the dutch oven with tongs. Sear on high for 4-5 minutes per side, giving each side a nice crisp sear.
- Reduce heat to medium, add onions and carrot. Stir and cook for 3 minutes, then add tomato paste and garlic. Cook the vegetables with the paste and garlic for 2 minutes.
- Add all of the red wine. Cook for 5 minutes, stirring often. The wine should have evaporated, and you're left with a thick sauce.
- Add reserved veal (with any juices collected) along with the tomatoes, 1 cup water, cinnamon stick, and sugar.
- Stir, cover and place in the oven for 1 hour, stirring once half way through.
- While stew is cooking, toast the orzo by cooking it in a dry sauté pan over medium high heat for 5 minutes. Toss and stir often during the cooking time. Remove to a bowl, set aside.
- Remove the stew from the oven but leave the oven on. Discard cinnamon stick, add the remaining 2 cups of water and the toasted orzo. Stir, cover and place back in the oven for 20 minutes, stirring half way through.
- Remove from oven after the 20 minutes, fluff and serve with crumbled feta cheese.
- Enjoy by the fire!
