How to make Veal & spinach stew

• Put all the ingredients in a large casserole dish. Pour in 225ml/8fl oz water, cover and cook over a high heat for about 35 minutes.

• Serve hot.

Points to remember

• Cook veal to the recommended internal temperature to ensure it’s safe to eat.

• Store perishable ingredients in the refrigerator until ready to use.

• Avoid cross-contamination by using separate cutting boards for meat and vegetables.

• Wash fresh spinach thoroughly to remove any dirt or debris.

• Follow the recipe instructions carefully to achieve the desired flavor and texture.

• Use a clean and properly calibrated thermometer to check the doneness of the stew.

• Allow the stew to cool before storing leftovers in the refrigerator.

• Consume leftovers within a safe timeframe to prevent foodborne illnesses.