Stewed Veal with Peas and Carrots

A dish full of history that feeds the soul! This is one of my favorite recipes from my mother, which inspires most of my food. With or without meat I could eat this for the rest of my life! And the sauce is the most simple to do, but the flavor is just indescribable!

Ingredients:

• 400g Veal Mear
• 4 Carrots
• 1⁄2 Spicy Chorizo
• 800g Peas
• 3 Tomatoes
• 1 Onion
• White Wine
• Olive Oil
• Salt
• Chili

Recipe:

• In a pan, start to stew the finely chopped onion with olive oil, salt, and the chili.
• As soon as the onion becomes golden in color, place the tomatoes (with or without skin) and let them stew until they crumble.
• Then cut into thin slices the carrots and chorizo, cut the veal into cubes and cover everything with white wine, let it rest for 20min.
• Finally, add the peas and let them stew for another 15 minutes.

TIP: Preferably serve with white rice, for the sauce to become the king of the meal.

A very warm dish, which makes any cold winter night happy, for those passionate about traditional and homemade food.