Greek stew

Ingredients:
450 g tomato pulp
200 ml vegetable stock made with yeast free stock cube
2 white onions
200 g scallions
1 clove of garlic
500 g veal thick flank cut in around 2 cm pieces
500 g cubed potatoes
a sprig of rosemary
salt and pepper

In a large pan I put to sweat the scallions, the chopped onion and the garlic over a low flame for some minutes.
Then I remove from the pan and put apart.
In the same pan I put the meat and I sweat with the remaining gravy for 10 minutes.
Later I add scallions, onion and garlic, tomato pulp, mixed herbs and I add a pinch of salt and pepper.
After a couple of minutes, I add stock and I let it cook over a low flame for 1 hour.
Thereafter I put also cubed potatoes and I let the stew cook for other 30 minutes.

Each bite of meat thanks to slow cooking is very soft and to the herbs it is aromatic and  embracing.