Ingredients
2 kg of veal cut into small portions
3/4 cup of olive oil
1 1/2 kg shallots
4-5 garlic cloves
2 cups tomatoes (fresh or canned turned to juice)
2 tablespoons of extra virgin olive oil
1 cup of red wine
1/4 cup of red wine vinegar
2 table spoons of OUR BLEND FOR STIFADO
Salt & Pepper
If you have a clay pot -The Easy Version
Put all the ingredients into the pot (it is best to use a clay pot if you have one), stir them and bake in the oven at 160 degrees C for 1 1/2 hours, until the vea becomes tender. It is a very easy recipe but because of the right blend it is really tasty. Try it, as a Sunday lunch!!! Yummy
The Casserole Version
Pour the olice oil into the saucepan with the onion and garlic an sautee the veal portions. Add the wine and vinegar and stir. Add the tomato and shallots, season with salt and pepper an dfinish with our HERB BLEND. Stir the food and cover the saucepan. Let the food cook for at least 40-45 minutes. You should occasionaly look at the saucepan because if there si too much liquid you need to remove the lid so that the liquid evaporates and the stew thickens.