Soup, Chili, Stew and Dumpling Recipes
Veal and Pepper Stew
Yield: 10 to 12 servings
Ingredients
- 4 tablespoons olive oil, divided
- 2 pounds veal, cubed
- 2 green bell 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, + more to taste
- 2 (28 ounce) cans crushed tomatoes
Instructions
- Heat 2 tablespoons oil in a deep sauté pan or casserole dish. Sauté the veal until brown, and remove from the pan.
- Add the remaining oil to the pan, and sauté 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, until veal is nicely tender.
- Add the reserved peppers, onions, and parsley.
- Taste and adjust the seasoning.
- Serve over rice or noodles.
Attribution
Recipe and photo used with permission from:
King Arthur Flour