ITALIAN VEAL & PEPPER STEW

Serves 4.
Total Prep/Cooking Time: 1-1/2 hours

  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, ½ at a time; remove from Dutch oven.
  1. 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.
  2. Add bell peppers; continue cooking, covered, 30 minutes or until veal is fork-tender. Serve over rice. Sprinkle with cheese.

Recipe, Photo courtesy National Cattlemen’s Beef Association and Cattlemen’s Beef Board.

 

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Some Prepared Food Photos courtesy of the Beef Checkoff, in conjunction with Brown Packing Company, Inc.
 

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Ital.Veal & Pepper Stew

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