Stewed Veal with Peas and Carrots Recipe
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!
- 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.
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