Veal stew with vinegar and green beans

This dish is a takeoff on Marcella Hazan's lamb stew with vinegar and green beans. I made the substitution after buying humanely raised stewing veal from a nice man at the Roslindale farmer's market, and damned if it wasn't some of the best, most flavorful meat I've ever had. When I sauteed the onion, I threw in some lovely green garlic from the farm as well. Nutty brown rice was the perfect foil for the tangy, juicy meat.

1 pound fresh green beans
1/4 cup extra virgin olive oil
2-3 pounds stewing veal or lamb, cut into cubes
1 medium onion
salt and black pepper
1/2 cup good red wine vinegar

1. Snap the ends off the green beans, wash them in cold water and set aside. Chop the onion.

2. Heat the olive oil in a large, heavy-bottomed pot on medium high and slip in as many pieces of meat as will fit loosely without crowding. Brown the meat deeply on all sides, then transfer to a plate and repeat.

3. When all the meat is browned and set aside, put the onion in the pot and cook, stirring, until it turns pale gold. Return the meat to the pot and add salt, pepper and the vinegar. Bring the vinegar to a brisk simmer for 30 seconds, turning the meat and scraping loose brown bits from the pan with a wooden spoon. Turn the heat down to cook at a slow simmer, add the green beans with a little more salt and pepper, and cover the pot with the lid slightly ajar.

4. Cook for about 1 1/2 hours until the meat is very tender, then serve. The juices in the pot should be sufficient, but if you find they are drying up, replenish with 2-3 T. water. At the end, the only liquid remaining in the pot should be the oil and natural cooking juices.