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Veal is one of the low-calorie types of meat. It is not as difficult to spoil a veal dish as it seems. That is why chefs rarely advise cooking it without vegetables. Veal with carrots and onions is considered an ideal combination for every day. This dish can be stewed in a cauldron on the stove.

Step 1

Stew the meat in a cauldron. Pour vegetable oil into the cauldron and heat it over high heat. Add meat and vegetables, stir. Fry for 8 minutes until the veal is golden brown.

Step 2

Add water and spices to the meat. Pour room temperature water into the cauldron, add bay leaves, spices (salt, ground black pepper). Reduce the flame to medium and bring to a boil, remove the foam that forms on the surface. Simmer the meat for another 35 minutes under the lid.