Preparation Time: 10 mins  |  Cooking Time: 1h a 1h30 mins  |  To: 4-6 people

INGREDIENTS:

  • 850 g (about 1.9 lb) veal chuck, cut for stewing
  • 750 g (about 1.65 lb) potatoes
  • 2 carrots
  • 200 g (about 7 oz) peas
  • 1 onion
  • 2 garlic cloves
  • 1 tomato
  • 1/2 red bell pepper
  • 2 bay leaves
  • 200 ml white wine
  • 200 ml tomato purée (passata)
  • 500 ml water
  • Olive oil, salt, pepper, sweet paprika and parsley to taste

PREPARATION:

Place the meat in a bowl, season with salt and pepper, and drizzle with a little olive oil. Mix well and set aside.

In a pot, with a drizzle of olive oil, sear the meat. Remove to a plate and set aside.

In the same pot, sauté the onion and garlic until golden.

Add the chopped tomato, bay leaves and red bell pepper. Season with salt and sweet paprika, and stir everything together.

Add the tomato purée and the red wine, mix well, and let it cook for 2 minutes.

Remove the bay leaves and blend everything with an immersion blender.

Add the meat and the bay leaves, and pour in the water. Add the diced potatoes and the sliced carrots.

Adjust the salt, stir everything together, cover, and cook until the vegetables are tender, about 25 minutes.

Once cooked, add the peas and let them cook for about 5 minutes.

Transfer to a serving dish and serve hot, with white rice.