Veal recipe a la jardinera, delicious meat recipe

Veal a la jardinera is a classic of our traditional cuisine, we can remember old times or enjoy an authentic dish whenever we feel like it. Spain has an impressive local production of veal, in our trusted butcher we will find this luxury premium material. In the butcher shop they will advise us on the most tender part and the type of cut, it is worth betting on the wisdom of these professionals who know perfectly all types of meats. With the best possible meat at home, we can easily cook a veal in the garden by following these simple steps. Ingredients: 1 kilo of beef cut into pieces 2 onions 3 medium carrots 250 grams of peas Two tomatoes Laurel Thyme Rosemary Chopped parsley ½ tablespoon of sugar Salt Pepper Extra virgin olive oil 1 glass of red wine ½ liter of meat broth How preparing a veal in the gardener Veal in the gardener is easily cooked, like all traditional stews it takes love and a little time to be perfect. We start the sofrito. We peel the onion and cut it as finely as possible. We repeat the operation with the carrot. In a frying pan with a drizzle of oil we begin to seal the meat. We will have the beef tacos seasoned to taste. The basis of this recipe is a good quality beef that is spectacular. Once it is sealed, we remove it from the oil and reserve. In the oil in which we have sealed the veal, sauté the onion and carrot. Season with salt and pepper and let them start to get tender. While we peel the tomatoes and cut them into pieces. We add the tomatoes to the sauce, it will give it color and flavor.We can add a little sugar in case the tomato is very acidic, we will counteract the sweetness with salt to taste. When the tomato has cooked for about 7 minutes, we put the veal again. We mix with the rest of the ingredients before adding the red wine. We let the alcohol evaporate, we add the thyme and the bay leaf. Cover with broth and add the peas. In this way, we will achieve one of the most exquisite dishes based on veal, with minimal effort. Season with salt and pepper, cook until the meat is tender. We can put some potatoes to give more background to the dish. Serve hot with a little chopped parsley, we will enjoy one of those traditional recipes that are addicted.