Brown the pieces of meat in a large pot.
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Ingredients to make the Provencal stew: |
700 grams of veal meat in pieces 50cc of olive oil 100 grams of bacon 2 onions 1 clove of garlic 2 carries 250 grams of tomatoes 1 tablespoon of flour 300 cc of meat broth 1 bouquet of fine ice 50 grams of canned mushrooms 8 black olives darkened salt pepper to taste |
Ingredients to make the Provencal stew:
2. Remove them and place them in a pan.
3. Brown the bacon in fetas over high heat and add the chopped onions, garlic and carrots.
4. Add the tomatoes, sprinkle the flour and incorporate this preparation into the meat.
5. Add the fine herbs and mushrooms.
6. Cover and let over low heat between two and a half hours and three hours.
7. Add the olives to the pot 15 minutes before the end of cooking.
8. Serve accompanied by a puree of potatoes.