Veal Stew - cooking recipe

Ingredients

2 lb. veal cubes
6 to 8 cloves garlic, sliced
6 to 8 shallots, sliced
2 leeks, sliced (white part only)
1 lb. white mushrooms, sliced
1 pkg. baby carrots, sliced
2 to 3 sprigs each: parsley, sage, rosemary and thyme, tied into a bunch with string
2 bay leaves
1 (32 oz.) can chopped tomatoes
3/4 bottle red wine
2 Tbsp. olive oil
salt and pepper to taste

Preparation

In cast-iron pan, brown veal in 1 tablespoon olive oil.
In stock pot, saute garlic, shallots and leeks in the other tablespoon olive oil for 5 minutes.
Add veal when browned.
Add all other ingredients, cover and simmer on low heat for 2 hours, stirring occasionally.
Remove bay leaves and the bunch of herbs. Taste for salt and pepper.