Young Beef with Green Veggies
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Difficulty:
easy
Difficulty
Preparation:
4 h. 25 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps sunflower oil
- 3 cups Veal fillet (diced)
- 2 cups Asparagus (trimmed and halved)
- 1 cup Pearl onion (peeled)
- 1 ½ cups Snap pea
- 4 Artichoke hearts (trimmed and cut into wedges)
- 2 large carrots (peeled and thickly sliced)
- 2 sprigs rosemary
- salt
- peppers
Preparation steps
1.
Coat the veal in the oil and season generously.
2.
Heat a large casserole dish over a moderate heat until hot. Seal the veal in batches until golden brown in colour all over. Transfer to a slow cooker when ready.
3.
Add the vegetables, rosemary and seasoning and cover with a lid. Cook on a low setting for 4 hours until the veal is tender and cooked.
4.
Adjust the seasoning to taste before spooning into a casserole dish with a glass lid for presentation. Serve immediately.
