Saffron veal stew with potatoes

Ingredients

For 1 serving

• Veal stew meat160 g
• Saffron0.1 g
• Potatoes200 g
• Onion40 g
• Vegetable broth250 ml
• Parsley5 g
• Green beans100 g
• Extra virgin olive oil10 g
• White wine50 ml
• Saltto taste
• Black pepperto taste

Contains: celery, sulphites,

Method

1. Chop the onion and pat the veal stewing meat dry with kitchen paper. Warm the vegetable stock and dissolve the saffron in a small cup with a little of the hot stock.
2. Heat the oil in a casserole over medium-high heat and brown the veal with the onion for 6 minutes, turning, until golden and the onion translucent; season with salt and pepper.
3. Deglaze with the white wine and let it bubble for 2 minutes, until the smell of alcohol has gone. Add the stock and saffron, cover and cook over low heat for 30 minutes.
4. Meanwhile peel the potatoes and cut them into 2 cm cubes, and top the green beans and cut them into 3 cm pieces.
5. Add the potatoes and beans to the stew and cook, covered, for another 20 minutes, until the potatoes are tender and the sauce golden and creamy; add a splash of water if it gets too dry.
6. Finish with chopped parsley and serve.