Courtesy of PureZing

DIRECTIONS:

Using veal, chicken or beef, or a combination of them, cut the meat into chunks.

Coat the chunks in a little flour and sea salt.

Brown all the meat in organic extra virgin olive oil.
Remove meat from pan.

Add diced carrot, celery, onions and garlic and sauté till browned. Deglaze the hot pan with a cup of red wine.

Put meat back into pan; add some canned tomatoes, organic broth and chopped rosemary and thyme.

Simmer and then serve with French bread with real butter, red wine and a salad of baby greens.

Voila! You have an elegant but easy stew that you find in fine French Bistros!