Stewed meat

Today we bring you a traditional recipe for this veal stew, which is usually eaten in every house, even though each one is made in a different way. This is the way we eat it in our house, in winter it is one of our essentials.

Ingredients for 2 servings:

- 15 oz of meat for stew

- 2 medium potatoes

- 2 carrots

- 3 oz of frozen peas

- 1 splash of red wine

- 17.5 oz of meat broth

- 1/4 leek

- 1/4 green pepper

- 1/4 red pepper

- 1/4 onion

- 1 tomato

- 1 clove garlic

- Olive oil

- Salt

- Black pepper

Recipe:

- Wash all the vegetables and peel the potatoes, carrots, garlic and onions.

- Click on the potatoes and reserve them.

- Cut the carrots into 0'5cm slices and reserve them together with the potatoes.

- Cut the leek, peppers, onion and tomato into large pieces.

- In a large pot, pour a drizzle of olive oil and sauté the green pepper, red pepper, onion, leek and whole garlic clove over medium heat until golden.

- Incorporate the meat and fry a few minutes to seal it.

- Add the tomato and fry again until its liquid evaporates.

- Add the trickle of red wine and let it cook until the alcohol evaporates.

- Pour the beef broth and add the carrots and potatoes.

- If you cook it in an express pot (like us) in 20 minutes more or less, it depends on each pot, you will have your meat ready. In a traditional pot it will take more than an hour, but you can try it until the meat is tender.

- When the meat is done, take the leek, the green pepper, the red pepper, the onion, the garlic and the tomato from the pot.

- Place it in a glass suitable for blender and crush it well until it forms a puree.

- Gradually add the puree to the stew and stir well to thicken the sauce until it is to your liking.

- Let it cook for 3 more minutes and serve very hot.

Bon appétit!