Veal and vegetable stew

In a large saucepan, brown the beef in hot olive oil.

Add all the vegetables and cook for a few minutes until softened.

Pour in the wine, allow it to evaporate for a few minutes, then add the tomatoes.

Reduce the heat and let the dish simmer until the meat is tender. If necessary, add a little water.

Towards the end of cooking, add the herbs along with salt and pepper.