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Veal and Vegetable Stew
Veal and Vegetable Stew
(Spezzatino con Verdure)
 
 
Ingredients:

2 tablespoons extra virgin olive oil
1 oz (25 grams) butter
1 onion, finely chopped
1 celery stick, finely chopped
1 lb and 5 oz (600 grams) boned shoulder of veal, cut into cubes
Plain flour, for dusting
3 carrots, cut into thin batons
3 and 1/2 fl oz (100 ml) tomato passata
3 courgettes, cut into thin batons
Salt and pepper 

Directions:

Heat the olive oil and butter in a pan, add the onion and celery and cook over a low heat, stirring occasionally, for 5 minutes.

Dust the veal with flour, add to the pan and cook over a high heat, stirring frequently, until browned all over.

Season with salt and pepper and cook for a further 5 minutes, then add the carrots and passata.

Lower the heat, cover and simmer for about 45 minutes, occasionally adding 2-3 tablespoons warm water if the stew starts to dry out.

Add the courgettes, re-cover the pan and cook for a further 15 minutes. Serves 4.

That's it!
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