Ingredientes
- Veal pieces1 kilogram
- Carrots5 pieces
- Large potatoes4 pieces
Guisantes1 cup- Fresh tomato juice2 cups
Pasta de tomate1 tablespoon
Cebolla1 piece- Garlic cloves6 cloves
Pimienta negra1 teaspoon
Comino1 teaspoon
Aceite de oliva0.3 cup
Sal0
Pasos
- 1
In a pot, heat a little vegetable oil, add the chopped veal and stir until it changes color.
5 minutosHerramientas necesarias:
Olla - 2
In another pot, heat the olive oil, add the chopped onion and stir until it wilts, then add the chopped garlic, followed by the meat, pepper, cumin, and salt, and continue stirring until the meat absorbs the flavor.
5 minutosHerramientas necesarias:Olla - 3
Add enough hot water to cover the meat and let it simmer until cooked.
10 minutos - 4
When the meat is almost cooked, gradually add the vegetables: first the carrots, then the potatoes, and finally the peas.
5 minutos - 5
Heat the tomato juice and add the tomato paste, then the meat broth, and let it cook over medium heat with the vegetables and meat.
5 minutos - 6
Pour the stew into a suitable dish and it is ready to serve.
2 minutos
Datos nutricionales
Guisantespor 100gPasta de tomatepor 100gCebollapor 100gPimienta negrapor 100gCominopor 100gAceite de olivapor 100gSalpor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.