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Italian Veal & Pepper Stew recipe

Italian Veal & Pepper Stew.

An easy, Italian-style veal and bell pepperstew served over cooked rice and garnished with a sprinklingof fresh Parmesan cheese.

Recipe: Italian Veal &Pepper Stew

1 1/2 pounds veal for stew, cut into 11/2-inch pieces
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 (14 1/2-ounce) can 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
Hot cooked rice
Freshly grated Parmesan cheese

  • Combine flour, salt and pepper. Lightlycoat veal with flour mixture; reserve remaining flour. Heat oilin Dutch oven over medium heat until hot. Brown veal, 1/2 ata time; remove from Dutch oven.
  • Stir tomatoes, broth, garlic and reservedflour mixture into Dutch oven. Add veal; bring to a boil. Reduceheat; cover tightly and simmer 45 minutes.
  • Add bell peppers; continue cooking, covered,30 minutes or until veal is fork-tender. Serve over rice. Sprinklewith cheese.

    Makes 6 servings.

    Recipe and photograph provided courtesyof the Beef Industry Council.

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  • Comments

    1 Comment


    Much like Wednesday’s duck, veal is another protein I don’t cook very frequently but this recipe for Veal and Peppers seemed like an ideal cold-weather meal. Cook for a couple of minutes, then add 1?

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