Rich veal stew flavored with tomatoes, bell peppers and piquant capers. Recipe submitted by Tina.

Veal Stew with Sweet Peppers and Red Wine

2 pounds veal stew meat, cut into 1-inch pieces
1/4 cup all-purpose flour
2 tablespoons extra virgin olive oil
3 cloves garlic, smashed flat
2 tablespoons butter
3/4 cup dry red wine
1 (28-ounce) can Italian-style tomatoes, undrained
1 tablespoon crushed dried sage
1 teaspoon salt
1/2 teaspoon ground black pepper
2 red bell peppers, seeded and cut into strips
2 tablespoons capers

1. Toss veal with flour in a medium bowl; shake off excess. Heat oil in a large, heavy-duty pot over medium-high heat. Add garlic and sauté for 1 minute; discard garlic. Add butter to pot and melt. Place enough veal in pot to make a single layer and brown on all sides. Transfer to a bowl with a slotted spoon and repeat with remaining veal. Add wine to pot, scraping the bottom to remove any browned bits. Pour in tomatoes, sage, salt and pepper. Return veal to pot along with any accumulated juices and bring to a boil. Reduce heat, cover and simmer for 30 minutes.
2. Add bell peppers to stew and simmer, covered, for 50 more minutes; stir frequently. Stir in capers, taste for seasoning and serve over egg noodles, if desired

Makes 6 servings.

Note: Can be made 1 day ahead. Cool slightly. Refrigerate until cold before covering. Before serving, rewarm over medium heat, stirring often.