Today we bring you a traditional recipe for this veal stew, which is usually eaten in every house, even though each one is made in a different way. This is the way we eat it in our house, in winter it is one of our essentials.
Ingredients for 2 servings:- 15 oz of meat for stew- 2 medium potatoes- 2 carrots- 3 oz of frozen peas- 1 splash of red wine- 17.5 oz of meat broth- 1/4 leek- 1/4 green pepper- 1/4 red pepper- 1/4 onion- 1 tomato- 1 clove garlic- Olive oil- Salt- Black pepper
Recipe:- Wash all the vegetables and peel the potatoes, carrots, garlic and onions.- Click on the potatoes and reserve them.- Cut the carrots into 0'5cm slices and reserve them together with the potatoes.- Cut the leek, peppers, onion and tomato into large pieces.- In a large pot, pour a drizzle of olive oil and sauté the green pepper, red pepper, onion, leek and whole garlic clove over medium heat until golden.- Incorporate the meat and fry a few minutes to seal it.- Add the tomato and fry again until its liquid evaporates.- Add the trickle of red wine and let it cook until the alcohol evaporates.- Pour the beef broth and add the carrots and potatoes.- If you cook it in an express pot (like us) in 20 minutes more or less, it depends on each pot, you will have your meat ready. In a traditional pot it will take more than an hour, but you can try it until the meat is tender.- When the meat is done, take the leek, the green pepper, the red pepper, the onion, the garlic and the tomato from the pot....