Italian Veal and Pepper Stew Recipe

ingredients

1 1/2 pound veal for stew, cut into 1-1/2-inch pieces
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 can (14.5 ounce size) diced Italian-style tomatoes, undrained
2/3 cup ready-to-serve chicken broth
2 cloves garlic, minced
2 medium green bell peppers, cut into thin strips
hot cooked rice
grated Parmesan cheese

directions

Combine flour, salt and pepper. Lightly coat veal with flour mixture; reserve remaining flour. Heat oil in Dutch oven over medium heat until hot. Brown veal, half at a time; remove from Dutch oven.

Stir tomatoes, broth, garlic and reserved flour mixture into Dutch oven. Add veal; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes.

Add bell peppers; continue cooking, covered, 30 minutes or until veal is fork-tender. Serve over rice. Sprinkle with cheese.

nutrition data

Nutritional data has not been calculated yet.

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