Traditional Veal Stew
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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
- 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.
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