Veal Stew With Pineapple And Tomato

2 tablespoons neutral oil, like canola or grapeseed
1 ½ to 2 pounds of boneless veal shoulder, cut into 1 1/2-inch or smaller chunks
1 onion, peeled and roughly chopped
1 tablespoon chopped garlic
1 small chili, stemmed, seeded, and minced, or 1/2 teaspoon dried red chili flakes, or to taste
Salt and freshly ground black pepper
1 ½ cups pineapple chunks, preferably fresh
1 cup chopped tomato
1 ½ cups peeled white turnip or daikon radish, cut into 1-inch chunks, optional
2 limes
¼ cup chopped cilantro leaves

Nutritional Information
- Nutritional analysis per serving (4 servings)
  
  397 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 40 grams protein; 172 milligrams cholesterol; 242 milligrams sodium

4 servings

Put a 12-inch skillet over high heat and, a minute later, add the oil. Add meat, in one layer (you may have to use a little more oil, and brown in batches; it’s worth the effort to cook in one layer). Cook, undisturbed, until meat is nicely browned on the bottom, about 5 minutes.
Add onion, garlic, chili, and some salt and pepper. Cook, stirring occasionally, until onions soften and any bits of meat stuck to the bottom of the pan are released, about 5 minutes. Add pineapple, tomato and turnip; stir, reduce heat to low, and cover. Cook the stew for 30 to 40 minutes, or until the veal is tender. Juice 1 lime, and quarter the other.
Uncover; if mixture is soupy, raise heat to high and cook, stirring, until it thickens a bit. Add lime juice, then taste and adjust seasoning. Cook about 5 minutes more. Taste and adjust seasoning if necessary, garnish with cilantro, and serve with the quartered lime.