Ingredienti
- Veal pieces1 kilogram
- Carrots5 pieces
- Large potatoes4 pieces
Piselli1 cup- Fresh tomato juice2 cups
Concentrato di pomodoro1 tablespoon
Cipolla1 piece- Garlic cloves6 cloves
Pepe nero1 teaspoon
Cumino1 teaspoon
Olio d'oliva0.3 cup
Sale0
Passi
- 1
In a pot, heat a little vegetable oil, add the chopped veal and stir until it changes color.
5 minUtensili necessari:
Pentola - 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 minUtensili necessari:Pentola - 3
Add enough hot water to cover the meat and let it simmer until cooked.
10 min - 4
When the meat is almost cooked, gradually add the vegetables: first the carrots, then the potatoes, and finally the peas.
5 min - 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 min - 6
Pour the stew into a suitable dish and it is ready to serve.
2 min
Fatti nutrizionali
Piselliper 100gConcentrato di pomodoroper 100gCipollaper 100gPepe neroper 100gCuminoper 100gOlio d'olivaper 100gSaleper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.