Heat your dutch oven and start to sauté your 350 gr. diced (12,35 oz.) veal until the meat change its colour, release its water and evaporates.
Add your 1 tbsp. butter, 2 tbsp. olive oil, 1 finely chopped onion, 3 green chili peppers, 1 sweet paprika pepper and keep to sauté until your vegetables get soft.
Add your 3 grated tomatoes, 1 tbsp. pepper paste and stir very well until combined.
Add your 1 cup (200 ml.) hot water. Bring your stove to a slow heat and cook your meat until it gets soft for about 25-30 minutes. Keep an eye on water level while cooking and add more if necessary.
Add your 2 tsp. thyme, 1 tsp. red pepper flakes and salt when it’s nearly ready and stir a little.
The consistency of the stew shouldn’t be very watery. Take your stew from the heat when it’s done.