Ital.Veal & Pepper Stew

05Brandied

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.

 

 || 01AsianMBs   || 05Brandied