Veal rib and pea stew

Name: Veal rib and pea stew
Ingredients: 45 ml oil; 1 kg veal ribs; 2 medium onions (300 g); 1 head of garlic (40 g); 1 medium carrot (100 g); 1 teaspoon paprika; 150 ml tomato juice; 250 ml warm water; 250 ml hot water for topping up; 500 g peas; 1 teaspoon Vegeta; 1/2 teaspoon ground pepper; 15 g dill

Meat - Veal rib and pea stew by Mariana M. - Recipia

Veal rib and pea stew simmers gently with ribs and tomato sauce until the meat nearly falls off the bone. The onion, garlic and carrot soften in the sauce, the peas stay whole, and the dill goes in at the end. I choose ribs with meaty bits tucked between the bones, not just thin strips. Prep: 20 minutes. Cook: 128 minutes. Total time: 148 minutes. Serves: 4. Approximately 650 kcal and 35 g protein per serving.

Ingredients

45 ml oil
1 kg veal ribs
2 medium onions (300 g)
1 head of garlic (40 g)
1 medium carrot (100 g)
1 teaspoon paprika
150 ml tomato juice
250 ml warm water
250 ml hot water for topping up
500 g peas
1 teaspoon Vegeta
1/2 teaspoon ground pepper
15 g dill

Preparation

1. Pat the ribs dry with paper towels and cut them into pieces about 4 cm across. Heat the oil in a saucepan and brown the meat for 10 minutes, turning it now and then. 2. Peel the onion, garlic and carrot and chop them finely. Add them to the meat and cook everything over low heat for 8 minutes, until the onion softens. 3. Add the paprika, tomato juice and 250 ml warm water. Cover the saucepan and simmer over low heat for 90 minutes, stirring now and then, until the meat is nearly tender. If the liquid reduces too much, add up to 250 ml hot water. 4. Add the peas and cook for another 20 minutes. Stir in the Vegeta and pepper, then fold in the chopped dill.

Notes

Serve with a simple green salad. Ask for the ribs to be cut into pieces of roughly the same size. A piece with a thick bone may take longer for the meat to become tender. If you use fresh peas, check them after 15 minutes, since young peas soften faster. The sauce thickens as it cools, so leave it a little looser in the saucepan than you want it on the plate. If the Vegeta is salty, taste before adding more salt. For a creamier dish, add a spoonful of sour cream on top; this adds dairy. Store the food in a covered container in the fridge for up to 3 days. To reheat, add 1-2 tablespoons of water and warm over low heat for 5 minutes.