Sauté de veau à la méridionale

ingredients:
- 500 g veal stew
- 3 onions
- 3 tomatoes
- 2 carrots
- 1 clove of garlic
- Thyme
- 100 ml of water
- 2 tbsp tomato paste
- butter
method:
In a cast iron pan, fry in butter meat cut into pieces, set aside. Instead, put the finely chopped onions. 

Add the sliced ​​carrots and tomatoes, peeled, seeded, the thyme leaves, chopped garlic, tomato paste, then put the meat preparation.
Bring to a boil, salt and pepper. Wet with water to arrive at the meat without overlapping.
Cover and cook on low heat in 1:30, stirring regularly.
You can accompany the meat browned polenta or rice.
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