Stewed veal with velvety polenta - Bauer

Ingredients

• 4 teaspoons of Bauer Meat Dadocrema in 1 litre of hot water
• 1 carrot
• 2 sticks celery
• 1 onion
• 8 tablespoons extra virgin olive oil
• 1 kg veal
• half a glass of red wine, I used a cabernet
• half a glass of tomato purée
• 1 litre of the stock made
• 2 tablespoons plain flour
• salt and pepper
• a 1/2 kg coarsely ground maize flour for polenta