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Ingredients
- 1 lbs Veal cubes (beef can also be used) 450 grams
- 4-5 tbsp Extra Virgin Olive Oil
- 1/4 cup Flour 35 grams
- 2 medium Red onions chopped 8 oz (250 grams)
- 2 medium Carrots diced 6 oz (150 grams)
- 2 Celery stalks chopped 3 oz (75 grams)
- Cherry or Plum Tomatoes 6 oz (170 grams)
- Frozen or Fresh Peas 7 oz (200 grams)
- 2 cups Beef broth low sodium (480 ml)
- 1Â Sprig of Fresh Rosemary
- White Wine (optional )Â (120 ml)
- Salt to taste
Instructions
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In a 5 to 6 quart pan add oil and put on a medium heat. Now add your onions and sauté until golden.
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Add salt and pepper in the flour and gently coat veal piece by piece.
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Once onions are golden add your meat and higher the heat. Stir until well browned and add your wine.
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When the wine evaporates add your tomatoes and cook for 3 minutes.
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Time to add the remaining vegetables.
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Lay the rosemary on top of the vegetables.
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Add your broth and as soon as it comes to a boil lower the heat and place a lid on your pot.
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Remember to stir every 15 to 20 minutes.(Should take about and hour to an hour and half for the meat to cook to tender morsels).
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Serve with wide pasta (Pappardelle), mashed potatoes or rice.
