Delicious veal stew with the Thermomix

In the Thermomix, add the garlic and onion and puree for 5 seconds on speed 4. This will give a smoother texture to the stew.

Add the oil and sauté for 3 minutes at 120 degrees on speed 1. This step helps caramelize the onion and garlic, thus enhancing the depth of flavor of our stew.

Add the veal, previously seasoned with salt and pepper, as well as the peppers and carrots cut into pieces. Sauté for 10 minutes at 120 degrees at spoon speed.

When the meat is browned, add the flour to thicken the stew sauce and give it body, then add the red wine and let the alcohol evaporate for a few minutes.

Finally, add the bay leaf and beef stock and cook for 60 minutes at 100 degrees on speed 1.

Allow the stew to cool slightly before serving, as the flavors will intensify as the stew cools. You can accompany this dish with a good rustic bread to avoid leaving any trace of that wonderful sauce.