Veal stew

Preparation:

Preparation: Put the butter on the fire with two spoonfuls of oil, brown the floured pieces of meat and, when they begin to brown, add the chopped onion together with the celery and two carrots. Then add the remaining scraped, washed and cut carrots into sticks or round slices, add the bay leaf, the whole garlic clove (which you will then remove at the end of cooking), the tomatoes previously peeled and passed through a sieve or minced and sprinkle with a cup of broth. Continue cooking with the pan covered. During cooking, stir from time to time, add salt and pepper and, if necessary, add more boiling broth. Serve the stew surrounded by carrots on the table.