Veal stew with potatoes

Every once in a while you go fishing in the freezer to bring something different to the table. Today I found some veal chunks that I haven't cooked in a while. Let's make a veal stew with potatoes.

Ingredients:

• 600 g veal chunks

• 600 g potatoes

• ½ large or 1 small onion

• 1 celery stalk

• 2 carrots

• vegetable broth or water

• tomato paste or sauce

• salt and pepper

• evo oil.

Clean and chop the onion, celery and carrots.

Sauté for a few minutes then add the meat.

Let go for 5 to 6 minutes, stirring occasionally to brown the morsels.

Add the tomato paste or sauce and the broth (or water), salt and pepper.

Cover with the lid and let it cook over a gentle heat for about 1 hour, stirring and checking that there is always a little sauce.

Meanwhile, peel and clean the potatoes and cut them into chunks that are not too large.

Add the potatoes to the stew and cook for another 30 minutes.

Serve perhaps accompanied by a nice salad.

If you want to have a slightly creamier gravy, add a tablespoon of rice flour to the stew checking of course, that it says gluten-free.