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Veal Stew with Sweet Peppers and Red Wine recipe

visitor recipeRich 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

  • Toss veal with flour in a medium bowl;shake off excess. Heat oil in a large, heavy-duty pot over medium-highheat. Add garlic and saut for 1 minute; discard garlic.Add butter to pot and melt. Place enough veal in pot to makea single layer and brown on all sides. Transfer to a bowl witha slotted spoon and repeat with remaining veal. Add wine to pot,scraping the bottom to remove any browned bits. Pour in tomatoes,sage, salt and pepper. Return veal to pot along with any accumulatedjuices and bring to a boil. Reduce heat, cover and simmer for30 minutes.
  • Add bell peppers to stew and simmer, covered,for 50 more minutes; stir frequently. Stir in capers, taste forseasoning and serve over egg noodles, if desired

    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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