Stew of Veal with Potatoes

This is a classical dish: a main course made from stew of veal and potatoes!

INGREDIENTS (for 4 people)
2 Sticks of celery
2 Carrots
1/2 of Onion
400 g of Stew of veal
2 Potatoes
3 Tablespoons of extra virgin olive oil
Salt
Pepper
25 ml of Wine
8 Leafs of sage

PREPARATION TIME: 15 minutes

COOKING TIME:35 minutes

WINE: Alto Adige Colli di Bolzano (Red Wine)

PREPARATION
Wash, dry and peel the sticks of celery, the carrots and the onion . Chop

and put them in a pan with 3 tablesppons of extra virgin olive oil in order to brown them. Then add the stew of veal, sprinkle with salt and pepper and let the stew brown.

Add the wine and wait until wine is evaporated. Cook for about 5-8 minutes. Wash, dry and peel the potatoes, then cut them into pieces and add them to the stew together with 1 or 2 glasses of water. Sprinkle with salt and pepper.

Continue to cook for 20 minutes adding some water in order to obtain a sauce. Serve hot with 2 leafs of sage. This is the result:

BUON APPETITO!