Veal chop, chop the onions and crescents put together to boil in a saucepan with preheated water (about 500 ml) a pinch of salt and olive oil. When the meat is a ready add chopped not very large pieces potatoes, roasted pepper strips, tomato juice, red pepper and salt. Add water as needed and leave the stew to a boil over low heat until thickened. Sprinkle with thyme and rosemary, stir well and leave to cool.