Veal Cacciatore Stew
- SERVES
- 4
- PREP
- 10 Min
- COOK TIME
- 1 Hr 45 Min
This hearty dish combines the flavors of the Old World with the fresh tastes of the New World. One bite of this and they'll be singing "My country 'tis of thee..." Hey now - let's make sure to remove our chefs' hats before singing.
What You'll Need
- 1/2 cup all-purpose flour
- 1 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 2 1/2 pound veal stew meat
- 4 tablespoon vegetable oil
- 1 pound fresh mushrooms, quartered
- 1 large green bell pepper, chopped
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 3/4 cup beef broth
- 1 jar (28 ounces) spaghetti sauce
- 1 can (28 ounces) diced tomatoes, undrained
What to Do
- In a shallow dish, combine the flour, 1/2 teaspoon salt, and the black pepper. Roll the veal in the flour mixture, coating completely.
- Heat 3 tablespoons oil in a soup pot over high heat until hot; and brown the veal on all sides for 5 minutes. Remove the veal from the pot and set aside.
- Add the mushrooms, green pepper, onion, garlic, and remaining 1 tablespoon oil to the pot and cook for 5 minutes, or until the onions are tender, stirring occasionally. Add the remaining ingredients, including the remaining 1/2 teaspoon salt; return the veal to the pot and bring to a boil.
- Reduce the heat to low and simmer for 1-1/2 to 2 hours, or until the veal is fork-tender, stirring occasionally.
Notes
Veal stew meat is available already cut in the meat case of the supermarket, or you can use your favorite cut of veal and cut it yourself into 1-1/2-inch chunks.