Veal stew with potatoes and carrots

Ingredients

For 1 serving

• Veal stew meat150 g
• Potatoes150 g
• Carrots120 g
• Onion50 g
• Vegetable broth200 ml
• Tomato paste1 teaspoon
• Rosemaryto taste
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: October – March

Method

1. Peel and finely chop the onion; pat the veal stewing meat dry with kitchen paper so it browns instead of boiling. Warm the vegetable stock in a small pan.
2. Heat the oil in a casserole over medium heat and fry the onion for 3–4 minutes, until translucent.
3. Turn up the heat, add the meat and brown it for 5–6 minutes, turning, until golden on all sides.
4. Dissolve the tomato purée in a ladle of the hot stock and pour it into the casserole with the rest of the stock and the rosemary; season with salt and pepper, cover and cook over low heat for 30 minutes.
5. Meanwhile peel the potatoes and carrots and cut them into chunks of about 2–3 cm.
6. Add the potatoes and carrots, stir, cover and cook for another 25 minutes over low heat, until the meat is tender, the vegetables are easily pierced and the sauce is thick; add a splash of hot water if it gets too dry.
7. Taste, adjust the salt and remove the rosemary sprig; serve hot.