An easy, Italian-style veal and bell pepper stew served over cooked rice and garnished with a sprinkling of fresh Parmesan cheese.

Italian Veal & Pepper Stew

1 1/2 pounds veal for stew, cut into 1 1/2-inch pieces
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 (14 1/2-ounce) can 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
Freshly grated Parmesan cheese

1. 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, 1/2 at a time; remove from Dutch oven.
2. 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.
3. Add bell peppers; continue cooking, covered, 30 minutes or until veal is fork-tender. Serve over rice. Sprinkle with cheese.

Makes 6 servings.

Recipe and photograph provided courtesy of the Beef Industry Council.