Meat; Braised Veal With Carrots - Fagor Plus Manual Del Usuario

MEAT

BRAISED VEAL WITH CARROTS

Serves 4 – 6, 12 minutes (Meat)
This stew is a hearty meal to enjoy on a cold winter evening.
4 tablespoons olive oil
2 large onion, chopped
1 clove garlic, minced
1 tablespoon chopped fresh rosemary
2 pounds cubed veal stew
1 cup Marsala or other sweet wine
1 pound carrots, peeled and grated
1 ½ cups beef broth
Salt and freshly ground pepper to taste
Use the BROWN setting to sauté the onions, garlic and rosemary until tender and
translucent, about 6-8 minutes. Remove from the cooker and set aside in a bowl.
Add the remaining olive oil and brown the meat on all sides, sprinkling with salt
after it has browned. Add the wine and let it bubble up. Add the sautéed onions
and the remaining ingredients. Turn off the BROWN setting. Close the lid and
press the MEAT setting. Set the timer for 12 minutes.
When done, release the pressure and open the cooker. Season the stew
generously with salt and pepper before serving.
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