ITALIAN VEAL & PEPPER STEW

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

1½ pounds veal for stew, cut into 1½” pieces
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil
1 can (14-1/2 ounces) diced Italian-style tomatoes, undrained
b 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

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.

 

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

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