People: 4
Ingridients:
- 750 g of veal
- 300 g of boletus
- 1 onion
- 1 large carrot
- 2 garlic cloves
- ½ leek
- 1 bunch of aromatic herbs
- salt
- black pepper
- 1 l of meat stock
- 150 g of rancid wine
- Corn starch
- Start this stew by cutting the vegetables and the veal into medium-sized pieces.
- Then place a casserole dish to heat with a splash of oil, add the veal, and brown the meat over a medium-high heat.
- Then add the chopped vegetables, the bouquet garni and the rancid wine. Sautée for about 15 minutes.
- After this time, add the meat stock, previously heated in a saucepan. Leave the meat to cook for approximately 90 minutes.
- When the meat is tender, remove the vegetables and add a little corn starch to the juice to thicken it and get the desired texture.
- Meanwhile, wash the mushrooms well and cut them into medium-sized cubes. 15 minutes before the end of the cooking time, add them to the casserole with the stew and let them finish cooking.
- Now we can serve the veal stew with boletus, enjoy!
