Classic veal stew

Cut the veal into medium-sized pieces. Avoid making them too small so that they do not dry out during long-term cooking.

Heat half of the olive oil in a large pan and brown the meat. Do not try to do it all at once. Take your time, the meat will taste better if it is browned properly.

Once browned, remove the meat from the pan and add the remaining olive oil, chopped onion, garlic and carrots. Sauté until the onion becomes transparent.

Add the red wine and let it evaporate for a couple of minutes. This step is essential to deglaze the casserole so that all the flavors are well integrated into the sauce.

Return the meat to the pan, add the bay leaves, thyme, salt and pepper to taste and pour in the beef broth.

Reduce the flame to its minimum, cover and let it cook for 2 hours. Remember, stews are always best when simmered.

Peel and cut the potatoes into large chunks, add them at the end and let everything cook for another 30 minutes or until the potatoes are tender. Taste and adjust seasoning if necessary.

Serve hot, sprinkled with a little fresh parsley (if desired) and accompanied by fresh bread to dip in the sauce.