First, season the piece of veal with salt and pepper and sear it in a pot with some hot oil in it.
Once the meat has browned on both sides, remove it from the pot and slice it into 2-cm fillets.
Peel, wash, and cut all the vegetables: potatoes, carrots, onion, leek, and red pepper.
To cook the vegetables, add a little more oil to the pot you used to sear the meat. Start with the potatoes, carrots, and onion.
Then, add the leek, red pepper, garlic, and seared veal.
After about 30 minutes, check the seasoning and doneness of the vegetables and meat. If needed, leave it to cook for 10 more minutes.
To give it the expert touch, scatter a bit of rosemary on top when you go to serve it – and don’t forget the Sangre de Toro Rioja. Enjoy!