Related recipes: Beef, High Fiber, Italian, Main Dishes, National Cattleman’s Beef Association, Soups, Soups/Salads, Sweet Pepper, Tomatoes, Veal
Make it a Meal
Add these dishes to make a full meal:
Wine Pairings
Preparation facts
Total Time: 1 hr 30 min
Yield: 4 servings
Ingredients
1- 1/2 lbs veal for stew, cut into 1-1/2-inch pieces
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
2 Tbs 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
Directions
Combine flour, salt and pepper. Lightly coat veal with flour mixture; reserve remaining flour. Heat oil in Dutch oven over medium heat until hot. Brown veal, 1/2 at a time; remove from Dutch oven.
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.
Add bell peppers; continue cooking, covered, 30 minutes or until veal is fork-tender. Serve over hot cooked rice, and sprinkle with grated Parmesan cheese.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
