Italian Veal and Pepper Stew

Italian Veal and Pepper Stew

Stewing Recipe

A silky, nourishing stew is just what the doctor ordered during cooler seasons. Treat your family by making this rich meaty stew recipe with protein-packed veal and flavorful peppers, tomatoes and garlic. So simple, but with complex flavors, make extras for later in the week…stews always improve with age!

Nutritional Information Per Serving

306
Calories

25g
Protein

11g
Fat

902mg
Sodium

26g
Carbohydrates

97mg
Cholesterol

1107mg
Potassium

Prep Time:
20 minutes

Cook Time:
1 hour 15 minutes

Total Time:
1 hour 35 minutes

Serves:
4

Ingredients

  • 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, un-drained
  • 2/3 cup ready-to-serve chicken broth
  • 2 cloves garlic, minced
  • 2 medium green bell peppers cut into thin strips
  • hot cooked long grain brown rice
  • grated Parmesan cheese

Instructions

  1. Combine flour, salt and pepper. Lightly coat veal with seasoned flour; reserve remaining flour. Heat oil in Dutch oven over medium heat until hot. Brown 1/2 of veal; remove from Dutch oven. Brown remaining veal and remove.

  2. Stir tomatoes, broth, garlic and reserved flour mixture into Dutch oven. Return veal to Dutch oven; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes. Add bell peppers; continue cooking, covered, 30 minutes or until veal and peppers are tender.

  3. Prepare according to package directions. For best results, substitute low-sodium chicken broth for the water.

  4. Serve stew over rice; sprinkle with cheese, as desired.

Recipe Video