ITALIAN VEAL STEW

Italian Veal Stew image

Provided by Linda Seide @SeasideTV

Number Of Ingredients 10

1-1/2 pound(s) veal, cut into 1-1/2" cubes
1/4 cup(s) all purpose flour
2 tablespoon(s) olive oil
1 can(s) tomatoes, canned italian-style and diced, undrained
2/3 cup(s) chicken broth
2 clove(s) garlic, minced
2 medium red peppers, cut into thin strips
- grated parmesan cheese, to taste
1/2 teaspoon(s) salt
1/4 teaspoon(s) black pepper

Steps:

Combine flour, salt, and pepper. Lightly coat veal cubes with flour mixture. Heat oil in a stockpot or Dutch oven over medium heat. Brown veal, 1/2 at a time. Remove from pot and set aside.
Add tomatoes, broth, garlic, and reserved flour mixture to pot. Mix well and then add veal back into pot. Bring to a boil. Reduce heat; cover tightly and simmer for 45 minutes.
Add sliced red peppers to pot; simmer, covered for 30 minutes or until veal is fork tender. Serve over noodles or rice, your choice. Sprinkle with grated Parmesan.