Italian Veal Stew

1
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!

Rating:

☆☆☆☆☆ 0 votes

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
    tomatoes, canned italian-style and diced, undrained
  • 2/3 c
    chicken broth
  • 2 clove
    garlic, minced
  • 2 md
    red peppers, cut into thin strips
  • ·
    grated parmesan cheese, to taste
  • 1/2 tsp
    salt
  • 1/4 tsp
    black pepper

How to Make Italian Veal Stew

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.

Printable Recipe Card

About Italian Veal Stew

Course/Dish: Other Main Dishes
Main Ingredient: Non-Edible or Other
Regional Style: Italian


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