ESTOFADO DE TERNERA CON HIERBAS PROVENZALES

VEAL STEW WITH HERBES DE PROVENCE
( Spain , 4 persons, all year round, 75 minutes)

UTENSILS
one pot
1 chef's knife
One cutting board
1 wooden spatula
1 tray

INGREDIENTS
1 kg veal
2 potatoes
2 carrots
2 tomatoes
2 onions
1 cup red wine
1 litre of beef broth
1 teaspoon paprika
Herbes de Provence
Ground black pepper
flour
Olive oil
salt

FOOD GROUPS PRESENT IN THE RECIPE
Meat: beef
Tubers: potatoes
And Vegetables : carrots, tomatoes, onions
Herbs and spices : Herbes de Provence , black pepper, paprika
Olive oil
salt

PREPARATION
First heat a drizzle of olive oil in a pot, while salting and peppering the meat and adding the herbs to taste.
Flour the veal pieces and fry in the pot while turning the pieces over until they are brown on all sides .
Peel the carrots and potatoes. Slice the carrots and break the potatoes into irregular shapes.
Add the carrots, potatoes, onions, a glass of red wine and paprika and simmer for a couple of minutes over medium heat to evenly cook everything.
Add the beef broth to cover up the pieces of veal and add the chopped tomatoes to the pot.
Leave on medium heat until the potatoes start to get soft. Finally , add salt and pepper to taste, if necessary, and leave the pot on the heat until the meat is ready .

PRESENTATION
Serve the veal stew on a platter or individual plates.

PARTICIPATION OF CHILDREN
It is suggested, but always at the discretion of the parent or responsible adults and depending on the kid’s age, that they participate by flouring the meat, adding salt and pepper and washing and peeling the carrots , potatoes, onions and tomatoes.

NUTRITIONAL AND CULTURAL CURIOSITIES
The Herbes de Provence is a mixture of aromatic herbs typical of the French region Provence widely used in Mediterranean cuisine.
Although the content of herbs varies greatly by region, the combination of herbs such as rosemary , savory , marjoram , oregano , thyme , bay leaf , basil and lavender usually appears .
Thanks to the delicate taste and special smell exuded by the Herbes de Provence, they are ideal when it comes to flavour pasta, meat, fish and even vegetables and salads.

TIPS
The potatoes should be cut into irregular broken pieces in order to release the potato starch.