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Italian Veal and Pepper Stew recipe (Meat)

lb veal for stew, cut into 1-1/2-inch pieces
¼ cups all-purpose flour
some   salt and pepper
2 tablespoons olive oil
1 can (14-1/2 ounces) diced Italian-style tomatoes, undrained
2/3 cups ready-to-serve chicken broth
2   cloves garlic, minced
2   medium green bell peppers, cut into thin strips
some   Hot cooked rice
some   Grated Parmesan cheese

Posted by Irene on Apr 4, 2008


Combine flour, salt and pepper. Lightly coat veal with flour mixture; reserve remaining flour. Heat oil in Dutch oven over medium heat until hot. Brown veal, ½ at a time; remove from Dutch oven.

Stir tomatoes, broth, garlic and reserved flour mixture into Dutch oven. Add veal; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes.

Add bell peppers; continue cooking, covered, 30 minutes or until veal is fork-tender. Serve over rice. Sprinkle with cheese.

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