Stew with Zucchini – Kalbsragout Mit Zucchini

Cut veal into small cubes. Chop carrot, celery stalks, onion and garlic cloves. Remove the peel from the potatoes and cut them into small cubes.

Heat olive oil in a wide saucepan. Add meat cubes in portions to the hot oil, stir-fry until hearty. Stir in vegetables and fry briefly. Pour in wine and clear soup, sprinkle in rosemary, add potatoes to saucepan. Cover and steam.

Blanch (scald) tomatoes, remove skins, seeds, coarsely chop and add. Season heartily with salt and pepper, simmer for about 20 min until potatoes are almost tender.

Rinse zucchini, cut into 1/2 cm wide slices. Add to the ragout form and cook all together in 10 min.

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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