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Home > Main Dish Recipes > Stew Recipes > Italian Veal and Pepper Stew Recipe

Italian Veal and Pepper Stew Recipe
What You Need
• 1 1/2 pounds veal for stew, cut into 1 1/2-inch pieces
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 1 can (14-1/2 ounces) diced Italian-style tomatoes, undrained
• 2/3 cup ready-to-serve chicken broth
• 2 cloves garlic, minced
• 2 medium green bell peppers, cut into thin strips
• Hot cooked rice
• Grated Parmesan cheese

What To Do
1. Combine flour, salt and pepper. Lightly coat veal with flour mixture; reserve remaining flour.

2. Heat oil in Dutch oven over medium heat until hot. Brown veal, 1/2 at a time; remove from Dutch oven.

3. Stir tomatoes, broth, garlic and reserved flour mixture into Dutch oven. Add veal; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes.

4. Add bell peppers; continue cooking, covered, 30 minutes or until veal is fork-tender. Serve over rice. Sprinkle with cheese.

Source: Recipe Courtesy of the Cattlemen's Beef Board

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