italian veal stew

Name: Italian Veal Stew
Prep time: 15 min
Cook time: 1 h 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1-1/2 pound(s) veal, cut into 1-1/2" cubes; 1/4 cup(s) all purpose flour; 2 tablespoon(s) olive oil; 1 can(s) tomatoes, canned italian-style and diced, undrained; 2/3 cup(s) chicken broth; 2 clove(s) garlic, minced; 2 medium red peppers, cut into thin strips; - grated parmesan cheese, to taste; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) black pepper

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Linda Seide

Philadelphia, PA

Updated on Mar 5, 2014

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!

Rate

prep time 15 Min

cook time 1 Hr 15 Min

method Stove Top

yield 2-3 serving(s)

Ingredients

1-1/2 pound veal, cut into 1-1/2" cubes
1/4 cup all purpose flour
2 tablespoons olive oil
1 can tomatoes, canned italian-style and diced, undrained
2/3 cup chicken broth
2 cloves garlic, minced
2 medium red peppers, cut into thin strips
- grated parmesan cheese, to taste
1/2 teaspoon salt
1/4 teaspoon black pepper

How To Make italian veal stew

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.

Step 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.
Step 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.
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