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Traditional Veal Stew

(1 Votes)
1 Hr 20 Min

Veal is succulent and tender, and it's even better when it's been long-simmered in a stew. Try Traditional Veal Stew and see for yourself!

What You'll Need:
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds veal stew meat, cut into 1-1/2-inch pieces
  • 2 tablespoons olive oil
  • 1 (14-1/2 ounces) can diced Italian-style tomatoes, undrained
  • 2/3 cup chicken broth
  • 2 garlic cloves, minced
  • 2 bell peppers (1 green, 1 red), cut into thin strips
What To Do:
  1. In a shallow dish, combine flour, salt, and pepper; mix well. Lightly coat veal pieces with flour mixture; reserve remaining mixture.
  2. In a large soup pot, heat oil over medium heat. Cook veal 5 to 7 minutes, until browned, stirring frequently.
  3. Add diced tomatoes, chicken broth, garlic, and reserved flour mixture to pot; bring to a boil. Reduce heat to low, cover tightly, and simmer for 45 minutes.
  4. Add bell peppers, cover, and cook 30 minutes, or until veal is fork-tender.
Serving Suggestion

It's nice to serve this hearty dish over cooked rice, and topped with grated cheese.

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