Veal stew with potatoes

• 4 1/2 lbs veal shoulder, cut into large cubes (2 kg)
• 3 celery stalks, diced
• 2 carrots, diced
• 1 onion, diced
• Flour, for dredging the meat
• 1 tablespoon butter
• Olive oil, as needed
• 1 tablespoon tomato paste
• 1 sprig rosemary
• Broth, enough to cover the ingredients
• Salt and pepper, to taste
• 2 potatoes, cut into large chunks
• 2 bay leaves
• Fresh chives, chopped, for garnish

Prepare the meat:

• Lightly coat the veal cubes with flour, shaking off any excess.

Brown the meat:

• Heat butter and a drizzle of olive oil in a large pot over medium-high heat.
• Sear the floured veal cubes for about 10 minutes, turning until golden on all sides. Remove and set aside.

Cook the vegetables:

• In the same pot, sauté the celery, carrots, and onion for about 5 minutes, stirring occasionally.

Add flavor:

• Stir in the tomato paste and rosemary, mixing well to combine flavors.

Main cooking phase:

• Pour in enough broth to cover the ingredients, and season with salt and pepper. Return the veal to the pot.

Slow cook:

• Cover and simmer on low heat until the meat is nearly tender.

Add potatoes:

• Add the potato chunks and bay leaves. Continue cooking until the meat and potatoes are soft.

Serve:

• Serve the stew hot, garnished with chopped chives