Veal stew with black olives

Preparation:

Preparation: In a frying pan, brown the sliced onion with the oil and the pieces of meat, blend with about a glass of wine and when it has evaporated, add salt and pepper, pour over a little hot water in which you have dissolved a spoonful of concentrate of tomato. Bring to cooking. Twenty minutes before removing from the heat, add the pitted olives and capers. Transfer to a serving dish, sprinkle with some basil leaves broken up with your hands and serve.