This stew from high in the Andes is almost as good when made with beef or pork.
Peruvian Veal with Carrots (Ternera con Zanahorias)
2-3 lbs (900-1350 g) lean shoulder of veal, cut into 2-inch (5 cm) pieces A generous grating of fresh nutmeg Salt and freshly ground pepper to taste 2-4 cloves garlic, finely chopped 1 cup (250 ml) dry white wine 2 Tbs (30 ml) butter 1 onion, finely chopped 1 lb (450 g) carrots, thinly sliced About 1 cup (250 ml) beef stock
Season the veal with the nutmeg, salt, and pepper and place in a bowl with the garlic and white wine. Cover and marinate refrigerated for 3 to 4 hours, turning once or twice. Heat the butter in a large heavy pot over moderate heat and saute the onion and carrots until the onion is tender but not brown, about 5 minutes. Add the veal and marinade along with just enough beef stock to cover. Simmer covered over low heat until the veal is tender, about 1 1/2 hours. The carrots should be very soft, almost falling apart. Serves 4 to 6.
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