Description
A simple dish for an everyday family dinner. Hearty, flavorful, and not labor-intensive. Do all oven. Well, almost everything!
Ingredients
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Veal
700 g
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Potatoes
10 piece
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Eggplant
2 piece
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Carrots
-
Onion
3 piece
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Mustard
2 tsp
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Soy sauce
2 Tbsp
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Seasoning
-
Bay leaf
2 piece
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Salt
-
Black pepper
Cooking
Veal cut into small pieces, add soy sauce, mustard, a little salt, pepper and seasoning to taste.
Mix well and leave to stand for half an hour.
Meanwhile, wash and clean the vegetables. Eggplant and potatoes cut into cubes, carrots – polyolefine, onion – straws.
All the vegetables mix in a large bowl. Salt and pepper to taste.
Add meat, Bay leaf and spices to taste (I added Provencal herbs).
Put the mixture in a fireproof baking dish.
Bake in the oven at 170-160*C for 1 hour (until cooked potatoes). The first 40 minutes under the hood, then to take the lid off. During baking a couple of times to mix.
The stew is ready remove from the oven, give it a little bit to cool down.
Put it on plates and serve, sprinkled with fresh herbs.
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