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!
1 hr 20 min
What You'll Need:
cup all-purpose flour
teaspoon black pepper
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
cup chicken broth
2 garlic cloves, minced
2 bell peppers (1 green, 1 red), cut into thin strips
What To Do:
- In a shallow dish, combine flour, salt, and pepper; mix well. Lightly coat veal pieces with flour mixture; reserve remaining mixture.
- In a large soup pot, heat oil over medium heat. Cook veal 5 to 7 minutes, until browned, stirring frequently.
- 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.
- Add bell peppers, cover, and cook 30 minutes, or until veal is fork-tender.
It's nice to serve this hearty dish over cooked rice, and topped with grated cheese.