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Veal and vegetable stew


1 ½ kg veal (for stew) cut into portions
½ cup of olive oil
1 onion, 2 scallions and 1 leek, all chopped
1 green pepper, 2 red peppers, 1 carrot, cut into dice
1 cup of dry white wine
½ kg chopped tomatoes
Pinch of oregano and mint (optional)


Braise the meat in olive oil.
Add vegetables (besides tomatoes) and let your pot sit on the fire for a couple of minutes.
Add the wine and wait for it to evaporate.
Add the chopped tomatoes.
Set heat on low and let your food slowly simmer. Let your food cook until the meat is soft and tender, and add a little water if necessary.
Add your salt, pepper and herbs at the very end!

Bon Appétit

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