Tomatoey veal stew

Though stews are considered to be mostly winter warmers, in the last month we had a few really cold evenings. On a couple of occasions we got very wet on the way home from school, when even our raincoats didn't manage to cope with the amount of rain (so much for the totally overpriced raincoat from Seasalt! I appreciate it's a very "middle-class-problem", but annoying nevertheless). 

We came home, stripped everything off, dried ourselves with the towels and put on warm fleeces. Eddie requested a cup of hot milk with honey to warm him up. And I cooked a warming stew for dinner, as the salad somehow didn't appeal. I also added a bit more spice than usual, just in case, to prevent any possible cold.

Tomatoey veal stew
Ingredients:
350g veal, diced
1tbsp Sambhar powder
1 red onion
3tbsp olive oil
1 medium carrot, sliced
2 tomatoes, sliced
a handful of dried apricots, sliced
70g tomato concentrate (SuperCirio double concentrated tomato puree)
1tbsp Jack Daniel's BBQ glaze
2 medium potatoes, cubed

Finely slice the red onion and fry for 5 minutes with the olive oil, stirring regularly. Add the cubed veal and Sambrah powder, cook, until well browned on all sides. Put the veal and onion in a medium sized pan, add the sliced carrot, tomatoes, a handful of sliced dried apricots, tomato concentrate, BBQ glaze and pour hot boiling water over the meat, about 2cm over. Bring to boil, then lower the heat and simmer for an hour, adding more water as necessary. Add the cubed potatoes after half an hour of cooking and season well with the sea salt.
Serve hot, with a nice chunk of bread to mop up the juices.

It is a delicious stew, very flavourful and gloriously red in colour.

Any concentrated tomato puree will do in this recipe, but if you're looking for a good quality tomato product, check out Cirio, one of my favourite Italian brands.

Sambhar powder (Seasoned Pioneers) is a spice blend including channa dal, urad dal, turmeric, red chillies, coriander, cumin, black peppercorns, mustard seeds, fenugreek and asafoetida. It has a spicy nutty taste and gives a nice kick of heat. This spice is widely used in South Indian cuisine.

I used some of the spice which I've had for a while (there's still a little bit left) as well as a small tub of tomato concentrate, hence I'm adding my post to #KitchenClearout linky hosted by Cheryl from Madhouse Family Reviews.