Rich veal stew flavored with tomatoes, bell peppersand piquant capers. Recipe submitted by Tina.
Recipe: Veal Stew with SweetPeppers and Red Wine
2 pounds veal stew meat, cut into 1-inchpieces
1/4 cup all-purpose flour
2 tablespoons extra virgin olive oil
3 cloves garlic, smashed flat
2 tablespoons butter
3/4 cup dry red wine
1 (28-ounce) can Italian-style tomatoes, undrained
1 tablespoon crushed dried sage
1 teaspoon salt
1/2 teaspoon ground black pepper
2 red bell peppers, seeded and cut into strips
2 tablespoons capers
Makes 6 servings.
Note: Can be made 1 day ahead. Cool slightly.Refrigerate until cold before covering. Before serving, rewarmover medium heat, stirring often.
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