1 kg veal steaks.
Plain flour.
500 gm baby onions.
500 gm carrots, chopped.
4 sticks celery, chopped.
500 gm boiled peas.
1 tbsp chopped fresh parsley leaves.
1 / 2 cup stock.
1 1 / 2 cups dry red wine .
2 tbsp corn oil.
Salt and pepper and all spice and grated nutmeg
Cut steaks into 2 cm cubes. Toss in flour.
Shake away excess flour.
Heat oil in pan.
Cook cubes in batches until well browned.
Drain on absorbent kitchen paper.
Add onions, stirring until lightly browned.
Add wine and stock.
Cook, stirring, for a couple of minutes.
Season and simmer covered for 45 minutes, stirring occasionally.
Add carrots and celery.
Cover and cook for a further 20 minutes.
Add peas and cook for 1 more minute.
Serve stew sprinkled with parsley, with rice aside and a green salad
