Veal Stew

Name: Veal Stew
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 300g onion; 1 clove garlic; 2 pcs Bell pepper; 240ml White wine; 25 Olive; 1 (beef) Thick soup treasure; 720ml water; 2 tbsp olive oil; 1000g veal; 1 Bay leaf; Some salt

by Xiaojun_Joanne

4.7 (1)

Favorite

5

Difficulty

Normal

Time

1h

Serving

4

Italy, the world's olive production center. Olive oil, peppers, and garlic have become the flavor of Puglia in southern Italy. Served with sweet peppers and olives commonly used by Italians, it has a special flavor.

Veal Stew

1. Veal cut into large pieces

2. Remove the seeds and slice the bell pepper, cut the onion and pepper into small pieces, and chop garlic into puree.

3. Fry the veal on high heat until golden brown, and take it out for later use. Leave a tablespoon of oil in the pot and discard the rest.

4. Add onion, sweet pepper, garlic, chili, and bay leaves to the pot and stir-fry for 3 minutes on high heat.

5. Add the white wine and continue to fry until the wine is completely evaporated.

6. Put the fried veal, olives, water, and broth into a pot, boil over high heat and simmer on low heat for about 1 hour until the beef becomes tender and seasoned.

Tips:
1 Frying the veal over high heat helps to retain the moisture of the beef, so that it is not too dry.
2 Pour out the excess oil after the veal is fried, no need to wash the pan.