Veal Stew with Tomato

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MASTERY Level
130 min
574 Views
 
MASTERY Level
6 People
130 min
INGREDIENTS for 6 people
  • 2 lb veal meat
  • 3 tbsp  oil
  • 2 cloves of garlic
  • 1 cup dry white wine
  • 1 lb canned tomatoes
  • marjoram
  • parsley
  • ½ leaf of bay leaves
  • pepper
Preparation

Pour the oil into a crockpot, lightly brown the garlic, then remove it and put in the veal, washed and well-dried with a cloth. Brown over high heat, season with salt and freshly-ground pepper, and add the bay and chopped mixture of marjoram and parsley.

 

Leave to gain flavor for some moments, douse with the wine, leave to reduce by 4/5, and add the tomato. Cook the tomato, then barely cover the veal with water, season with another pinch of salt, cover the pan, and continue cooking over moderate heat for about one and three-quarter hours.

 

Stir sometimes while cooking and add a little water if the sauce tends to dry up too much. Remove from the heat with the sauce nice and dense and serve in the same pot.

Winter Fall Meat Dairy free Eggs free Main courses
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