Stewed Veal With Spring Vegetables (serves 4)
4 people
00h 00
Ingredients
- 600 g veal for stewing
- 200 g potato (1 medium potato)
- 100 g onion (1 small onion)
- 100 g carrot (1 large carrot)
- 100 g peas
- 750 ml water or chicken stock
- Extra virgin olive oil
Method
- Cut the veal into cubes of about 3 cm, season with salt and pepper, coat lightly with flour and place in the tray. Dress with olive oil to taste.
- Cook in the oven without covering for 15 minutes at 200ºC until golden.
- While the meat browns, finely chop the onion (brunoise) and cut the carrot into slices.
- Peel and chop the potato and set aside.
- Once the meat has browned, spread the onion and carrot over it. Cover the tray and cook in the oven for a further 15 minutes at 200ºC.
- Add the water or chicken stock and a little thyme and salt to taste. Return the covered tray to the oven for another 1 hour and 30 minutes.
- Finally, add the chopped potatoes and the peas, cover and cook for a further 30 minutes at 200ºC.