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Buglama
(Veal Stew with Tomatoes and Herbs)

Comes from Kakheti, the famous wine region of Georgia.

Serves 6 to 8

2 tablespoons of butter or ? stick 
3 1/2 pounds of stewing veal, cut into 2-inch pieces 
Salt and freshly ground black pepper to taste 
2 pounds of ripe tomatoes, quartered 
2 medium onions, peeled and sliced 
1/2 cup of chopped mixed fresh herbs (dill, basil, tarragon, cilantro) 
1 large bay leaf 
1/4 cup of water

Heat the butter in a Dutch oven (a heavy pot with a tight-fitting domed cover) and add half the meat. Sprinkle with salt and pepper. Layer half the tomatoes, onions, and herbs over the meat. Repeat layering with the remaining ingredients. Add the bay lead and pour in the water. Cover, bring to a boil, and simmer gently for 1 1/2 hours, until meat is tender. Plain boiled rice is a good companion or cornmeal.