Italian Veal & Pepper Stew

Italian Veal & Pepper Stew


1-1/2 lb veal for stew, cut into 1-1/2″ pieces
1/4 cup all-purpose flour
2 Tbsp olive oil
1 can (14-1/2 oz) diced Italian-style tomatoes, undrained
2/3 cup chicken broth
2 cloves garlic, minced
2 medium green bell peppers, cut into thin strips
Hot cooked rice
Grated Parmesan cheese


  1. Combine flour, 1/2 tsp salt and 1/4 tsp pepper. Lightly coat veal with flour mixture; reserve remaining flour. Heat oil in stockpot over medium heat until hot; brown veal, 1/2 at a time. Remove.
  2. Add tomatoes, broth, garlic and reserved flour mixture to pot; mix well. Add veal; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes.
  3. Add bell peppers; simmer, covered, 30 minutes or until veal is fork-tender. Serve over rice. Sprinkle with cheese.
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