Veal Stew With Carrots

1. 1

   Preheat the oven at 210 degrees Celsius.

2. 2

   Peel the carrots and cut them into slices.

3. 3

   Melt the butter and the oil in cast iron, oven proof skillet.

4. 4

   Add the veal pieces and cook over high heat until browned on all sides.

5. 5

   Sprinkle with flour, stir.

6. 6

   Season with salt and pepper, add the thyme and carrots.

7. 7

   Add the stock.

8. 8

   Cover the skillet and bake for 30 minutes.

9. 9

   Lower the oven temperature to 160 C and keep baking for 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.