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.