Veal stew

Name: Veal stew
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4
Ingredients: 600 g Veal chuck; 100 g Carrots; 100 g Celery; 135 g Onion; 15 g Triple concentrated tomato paste; 150 g Potatoes; Thyme, 2 sprigs; Salt, to taste; Pepper, to taste; 500 ml Beef stock; 65 ml White wine

Veal slow-cooked with vegetables, tomato paste and broth. A warm and comforting dish with rich flavour and tender meat.

Preparation Time:

20 min

Cooking:

1 h 30 min

People:

Difficulty:

Easy

Course:

Ingredients

600 g Veal chuck

100 g Carrots

100 g Celery

135 g Onion

15 g Triple concentrated tomato paste

150 g Potatoes

Thyme, 2 sprigs

Salt, to taste

Pepper, to taste

500 ml Beef stock

65 ml White wine

Proceedings

Cut the meat into cubes of about 3 cm per side. Wash and peel the vegetables, then cut them to a size similar to meat. Put the meat and vegetables in a pan that contains them, then season with the tomato paste, extra virgin olive oil, salt and pepper if desired.

Place the ingredients in the second shelf, set the turbo function and cook at 250 ° C for 17 minutes.

When browned, mix the ingredients well and add the broth and wine. Cover the pan with a sheet of parchment paper perforated in several places. Place in the oven and finish cooking with the circular combined MV function at 160 ° C for 70 minutes. Wait a few minutes before serving, after mixing the preparation well.

Place the ingredients in the second shelf, set the turbo function and cook at 250 ° C for 17 minutes.

Set the Smart cooking path - Meat - Beef - Stew Stew, bake on shelf 2 of the oven using a 50 mm drip pan. Wait a few minutes before serving, after mixing the preparation well.

Veal stew

Ingredients

Proceedings

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