Ingredientes
- Veal pieces1 kilogram
- Carrots5 pieces
- Large potatoes4 pieces
Ervilhas1 cup- Fresh tomato juice2 cups
Extrato de tomate1 tablespoon
Cebola1 piece- Garlic cloves6 cloves
Pimenta preta1 teaspoon
Cominho1 teaspoon
Azeite0.3 cup
Sal0
Passos
- 1
In a pot, heat a little vegetable oil, add the chopped veal and stir until it changes color.
5 minutosUtensílios necessários:
Panela - 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 minutosUtensílios necessários:Panela - 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
Fatos nutricionais
Ervilhaspor 100gExtrato de tomatepor 100gCebolapor 100gPimenta pretapor 100gCominhopor 100gAzeitepor 100gSalpor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.