Guiso recipe to Provencal

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.

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