Italian Veal Stew

Linda Seide

By
@SeasideTV

This is a family favorite, handed down from my mother, may she RIP. You can serve this over rice but I prefer noodles, the wide ones.

The reason I listed this as "Other" is veal is not one of the choices listed.

Enjoy!


Featured Pinch Tips Video

Rating:

Comments:

Serves:

2-3

Prep:

15 Min

Cook:

1 Hr 15 Min

Method:

Stove Top

Ingredients

1-1/2 lb
veal, cut into 1-1/2" cubes
1/4 c
all purpose flour
2 Tbsp
olive oil
1 can(s)
tomatoes, canned italian-style and diced, undrained
2/3 c
chicken broth
2 clove
garlic, minced
2 medium
red peppers, cut into thin strips
grated parmesan cheese, to taste
1/2 tsp
salt
1/4 tsp
black pepper

Directions Step-By-Step

1
Combine flour, salt, and pepper. Lightly coat veal cubes with flour mixture. Heat oil in a stockpot or Dutch oven over medium heat. Brown veal, 1/2 at a time. Remove from pot and set aside.
2
Add tomatoes, broth, garlic, and reserved flour mixture to pot. Mix well and then add veal back into pot. Bring to a boil. Reduce heat; cover tightly and simmer for 45 minutes.
3
Add sliced red peppers to pot; simmer, covered for 30 minutes or until veal is fork tender. Serve over noodles or rice, your choice. Sprinkle with grated Parmesan.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Non-Edible or Other
Regional Style: Italian
Hashtags: #stew, #PEPPERS, #Noodles, #Veal