This recipe makes enough veal stew for six people and all you need is
1 kg of veal [we used the shoulder]
1 medium onion chopped finely
1 generous cup of red wine
1 cup of olive oil
4 nicely ripped tomatoes [peeled]
1 table spoon of tomato paste
1 bay leaf
Salt
Whole pepper corns
1 kg of tiny onions

The first job is to wash the veal and cut in to serving chunks. Then heat the olive oil and seal the veal. Add the chopped onion and continue cooking. Then add the wine, the tomatoes, the tomato paste mixed in with a cup of water, the bay leaf, the salt, the pepper corns and about one and a half cups of hot water. Then cover the pot and let it all simmer for one and a half hours. Peel the little onions and then add them to the pot and carry on cooking for another hour. We have this stew with crusty bread and a nice glass of our favourite red wine.

Rating: 7