We heat the oil and the garlic while we cut the vegetables that we are going to use to prepare the traditional veal stew.
Once cut, we seal the meat in the hot oil, add the vegetables and salt and pepper to taste.
When we see that the vegetables are a little bit soft, we add a cup of white wine and let it evaporate for a few seconds at low heat. Add a pinch of ginger to the beef stew, season with salt and pepper if it is too hot, add basil and a pinch of cinnamon powder. Cover the pot and let it simmer for about 40 minutes. The final cooking time always varies according to the preference of each person. I prefer to cook over a low heat because this way the meat melts in the mouth and takes a more intense flavor.
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