Veal and Pepper Stew

4 tablespoons olive oil, divided
2 pounds veal, cubed
2 green peppers, sliced
2 yellow onions, sliced
2 garlic cloves, minced
4 sprigs Italian parsley, minced
1/2 teaspoon dried oregano, or to taste
1/2 teaspoon dried thyme, or to taste
1/4 teaspoon each salt and pepper, plus more to taste
2 (28-ounce) cans crushed tomatoes

Heat 2 tablespoons oil in a deep saute pan or casserole dish. Saute the veal until brown, and remove from the pan. Add the remaining oil to the pan, and saute the peppers and onions until browned on the edges. Remove half the vegetables from the pan, reserving for garnish. Add garlic, half the parsley, oregano, thyme, salt, and pepper to the remaining vegetables. Stir for 1 minute, then add crushed tomatoes and the reserved meat, along with any meat juices that have accumulated. Bring to a boil. Cover pot and simmer on low heat for 45 minutes to 1 hour, till veal is nicely tender. Add the reserved peppers, onions, and parsley. Taste and adjust the seasoning.

Serve over rice or noodles.

Yield: 10 to 12 servings.

Recipe and photograph provided courtesy of King Arthur Flour.