Start this stew by cutting the vegetables and the veal into medium-sized pieces.
Then place a casserole dish to heat with a splash of oil, add the veal, and brown the meat over a medium-high heat.
Then add the chopped vegetables, the bouquet garni and the rancid wine. Sautée for about 15 minutes.
After this time, add the meat stock, previously heated in a saucepan. Leave the meat to cook for approximately 90 minutes.
When the meat is tender, remove the vegetables and add a little corn starch to the juice to thicken it and get the desired texture.
Meanwhile, wash the mushrooms well and cut them into medium-sized cubes. 15 minutes before the end of the cooking time, add them to the casserole with the stew and let them finish cooking.
Now we can serve the veal stew with boletus, enjoy!
