Veal stew with peppers and sage potatoes

Ingredients

For 1 serving

• Veal stew meat160 g
• Bell peppers150 g
• Potatoes180 g
• Onion40 g
• Fresh sage2 g
• Vegetable broth200 ml
• Extra virgin olive oil10 g
• White wine50 ml
• Saltto taste
• Black pepperto taste

Contains: celery, sulphites,

In season: July – September

Method

1. Peel and slice the onion. Heat the oil in a casserole over medium-high heat and brown the veal with the onion and sage for 5–6 minutes, until the meat is golden.
2. Deglaze with the white wine for 1–2 minutes, pour in the stock, cover and cook over low heat for 30 minutes.
3. Meanwhile wash the peppers, remove the seeds and pith and cut them into strips; peel the potatoes and cut them into cubes of about 2 cm.
4. Add the peppers and potatoes and cook covered for another 20 minutes, until the potatoes are tender and the meat cuts with a fork.
5. Adjust the salt and pepper and serve.