500 g veal
2 large leeks
2 bell peppers (green and red)
salt, pepper, bay leaf 3 leaves, 2 grains of allspice
1/2 cup olive oil
In a medium saucepan in olive stew dry veal, cut into small cubes. Add the leeks and onions. Allow to stew about 15 minutes, stirring until tender. Tomatoes and peppers cut into thin rings. Arrange a layer of tomatoes, so as to cover the meat, green pepper a row, one row of red pepper. Put the salt and spices. Gulf almost to the brim with water, Cover and leave to boil on medium heat until the water has evaporated (about 2 hours).