• 150 g / 5 ½ oz of lean veal
  • 1 onion
  • 2 carrots
  • 4 artichoke hearts
  • 100 g of green beans
  • 100 g / 3 ½oz of peas
  • ½ red pepper
  • 5 garlic (approx.)
  • 200ml / 7 oz of White wine
  • 250ml / 8 ½ oz of gluten-free beer
  • 100ml / 3 ½ oz of EVOO
  • 2 laurel leaves
  • Salt


Chop the onion, garlic and pepper. Pour 100ml of EVOO into a pot and heat on high. Fry the onion, garlic, and red pepper for 2-3 minutes. Add meat and salt and stir for five minutes to brown the meat. Add the bay leaf, wine, beer and water until it covers the meat. Leave to cook for 30 minutes. Add water as needed. After half an hour add the beans and carrots. Leave to cook for 20 more minutes. Add the artichoke hearts and the peas and leave to cook for 10 more minutes. The preparation of this dish is carried out in an uncovered pot.

Use of the Picual: We choose the Picual because it is ideal for making meat stews. It is an EVOO with a balanced bitterness and aromas of green leaves, tomato and citrus. It is the most intense of our EVOOs and it is ideal for cooking powerful dishes.

Carmen's Recipe
5 (31 Votes)
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