Veal Stew - cooking recipe

Ingredients

1/4 c. vegetable oil
1 1/2 lb. veal cubes
1 or 2 stalks celery, chopped
1 or 2 carrots, chopped
1 medium onion, chopped
1 clove garlic
1 (8 oz.) can tomato sauce
1 c. white wine
1 bay leaf
1/2 tsp. parsley
1 1/2 tsp. basil
salt and pepper to taste
1 chicken cube

Preparation

Brown veal cubes in a Dutch oven pot or large pot.
Set aside. Saute carrots, celery and onions.
Add crushed garlic.
Return meat to the pan.
Add remaining ingredients.
Bring to a boil. Cover pot and simmer for one hour.
Stir occasionally.
In the last 20 minutes, prepare rice in another pan.
Serve stew over rice.