Rice Stew with Veal Shoulder
Travel stew with veal shoulder is a recipe featuring fresh ingredients from the rice category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g veal (shoulder)
- 2 onions
- 3 mixed bell peppers
- 2 green pepperonis
- 2 carrots
- 150 g green beans
- 6 tbsp Olive oil
- 300 g tomatoes
- Salt
- black pepper (ground)
- 100 g long-grain rice
- 150 ml hot water
Instructions
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1.
Pat dry and cube the veal. Peel and dice the onions. Wash, trim, quarter the bell peppers lengthwise, remove seeds and membranes, then slice crosswise into strips. Dice the tomatoes, season with salt and pepper. Wash, trim and slice the pepperonis into rings. Peel and thinly slice the carrots. Wash, trim and halve the green beans.
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2.
Heat 4 tbsp oil in a wide pot and sauté the onions until translucent. Add the vegetables (except tomatoes) and stir-fry briefly. Grease a fireproof dish and layer half of the tomatoes. Spread half of the remaining vegetables and half of the rice on top. Place the veal cubes, season generously with salt and pepper.
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3.
Add the rest of the vegetables, then the remaining rice. Add the leftover tomatoes. Season, pour in hot water, stir gently. Drizzle with the remaining oil, cover with foil. Bake at 180°C fan for about 2 hours. If needed, add a little warm water during cooking.
