Spezzatino di vitello con l’erbetta

• 1½ pounds (700 g) veal stew meat
• 2 garlic cloves

Cut the meat into large pieces. Crush the garlic cloves and put them in a saucepan with the meat and the oil. Sauté over a lively flame for a few minutes. When the meat is lightly browned, discard the garlic, season the meat with salt and pepper, and lower the flame to the minimum. Cover and continue cooking for about 20 minutes, adding a few tablespoons boiling water if needed to moisten.