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Home » Culture » Recipes » Meat and Poultry » Galician Veal Stew

Galician Veal Stew

Galician veal stew



In a large saucepan brown the garlic in olive oil with a bunch of laurel, thyme, ground pepper and cloves. When the garlic is browned add the onion and lightly fry it. Then add the meat which should be cut into large pieces, and leave it on a medium heat, stirring it every now and then. Add the natural tomatoes, the carrots and the leek, and leave them to cook for a few minutes before adding the dry white wine. Once the wine has evaporated, cover it with the stock cube or a consommé. Bring it back to the boil and then leave it on a low heat for 2 hours, or until the meat is tender.


2 hours and 30 minutes