Italian Veal & Pepper Stew
An easy, Italian-style veal and bell pepper stew served over cooked rice and with a sprinkling of fresh Parmesan cheese.
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 ground black pepper
2 tablespoons olive oil
1 (14.5-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
- 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.
- 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.
Makes 6 servings.
Recipe and photograph provided courtesy of the Beef Industry Council.