Ingrédients
- Veal pieces1 kilogram
- Carrots5 pieces
- Large potatoes4 pieces
Pois1 cup- Fresh tomato juice2 cups
Concentré de tomate1 tablespoon
Oignon1 piece- Garlic cloves6 cloves
Poivre noir1 teaspoon
Cumin1 teaspoon
Huile d'olive0.3 cup
Sel0
Mesures
- 1
In a pot, heat a little vegetable oil, add the chopped veal and stir until it changes color.
5 minutesMatériel requis:
Marmite - 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 minutesMatériel requis:Marmite - 3
Add enough hot water to cover the meat and let it simmer until cooked.
10 minutes - 4
When the meat is almost cooked, gradually add the vegetables: first the carrots, then the potatoes, and finally the peas.
5 minutes - 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 minutes - 6
Pour the stew into a suitable dish and it is ready to serve.
2 minutes
Faits nutritionnels
Poispour 100gConcentré de tomatepour 100gOignonpour 100gPoivre noirpour 100gCuminpour 100gHuile d'olivepour 100gSelpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.