Veal stew recipe

 

  1. Peel onion and insert cloves. Remove carrot ends and peel, wash celery and Rosemary. Cut celery and carrots in large pieces.
  2. Heat oil in the pot, add celery, carrots and rosemary and sauté everything for 30 minutes. Add beef, brown it evenly at high heat and season.
  3. Spray beef with the wine and allow evaporating.
  4. Dilute processed tomato in the broth and add it to the pot; then add onion.
  5. Close the pot and pressurize it at high heat. As soon as the valve begins ringing, reduce heat to a minimum and cook for around 50 minutes.
  6. Allow steam to escape and open pot. Drain cooking juice, place it on dish and keep it heated.
  7. Remove rosemary and onion cloves; next chop it in large pieces and add to the mixer bowl along with the cooking juices and vegetables. Process it all until we get a homogeneous mix, add it to the pot, increase heat and allow thickening uncovered for a few minutes.
  8. Serve stew with sauce on top.
-  800 g of veal
-  150 ml of beef or vegetable broth
-  1 rosemary stick
-  50 ml of red wine
-  2 celery sticks
-  2 cloves
-  1 onion
-  2 carrots
-  1 processed tomato
-  3 tbsp of extra virgin olive oil

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