Veal Stew of Calf

For 4 persons:

800 g of bits of lean meat of calf
1 onion, 300 g of carrots
500 g of mature tomatoes
30 g of butter
1 coast of celery, a bunch of parsley
1 segment of garlic
white flour, broth, also of dice
oil, pepper

To put to the large spoons fire the butter with two of oil, to make to brown and to flour pieces of meat, when they will begin to take colour you join the minced onion with to the celery and two carrots. Joined remaining carrots abraded and cut to rods or to round thin slices, you add the segment of entire garlic, the tomatoes (to peel and pass you to you to the sieve) and bathed with one cup of broth. Continued the baking to covered container, stirring every so often. Fixed with salt add pepper and if necessary hot other were joined broth.