Ingredients
sel
poivre
flour
100 g onion (approximately 2)
200 g of carrot
1 can of 400 g of crushed tomatoes
10 cl of oil
4 slices of veal leg approximately 200g each
3 cloves of garlic
20 cl of dry white wine
1 bouquet garni
Preparation:
STEP 1
Flour meat, pat to remove excess. Make them golden on all sides in a minute with an oil base.
STEP 2
Peel and cut the carrots into thick rounds, dice the onions, chop the garlic. Add them to the slow cooker, and tomatoes and white wine. Salt, pepper, add garnished bouquet and close the pan.
STAGE 3
Let cook for 45 min from turning valve on low heat.
