👨‍🍳 作り方

1. 1

   Preheat oven to 160°C (325°F).

   💡 プロのコツ: A lower temperature for a longer cooking time ensures tender meat.
2. 2

   Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the veal cubes in batches, then set aside.

3. 3

   Add chopped onions to the pot and sauté until softened, about 5-7 minutes.

4. 4

   Add carrots, bell peppers, and minced garlic. Cook for another 5 minutes.

5. 5

   Stir in the tomato paste, paprika, marjoram, and thyme. Cook for 1 minute until fragrant.

6. 6

   Return the browned veal to the pot. Add chopped tomatoes, red wine, beef broth, bay leaf, salt, and pepper. Stir to combine.

7. 7

   Bring the stew to a simmer on the stovetop, then cover the pot tightly with a lid or foil.

8. 8

   Transfer the pot to the preheated oven and bake for at least 3 hours, or until the veal is very tender.

   💡 プロのコツ: Check liquid levels halfway through and add more broth or water if needed.
9. 9

   Remove the bay leaf before serving. Garnish with fresh chopped parsley.

   💡 プロのコツ: Let the stew rest for 10-15 minutes before serving for flavors to meld.