Italian Veal and Pepper Stew

italian_veal_and_pepper_stew.jpg

A silky, nourishing stew is just what the doctor ordered during cooler seasons. Treat your family by making this rich meaty stew recipe with protein-packed veal and flavorful peppers, tomatoes and garlic. So simple, but with complex flavors, make extras for later in the week…stews always improve with age!


vme_icons_prep.png

Prep Time:
20 minutes

vme_icons_cook.png

Cook Time:
1 hour 15 minutes

vme_icons_total.png

Total Time:
1 hour 35 minutes

vme_icons_serves_alt.png

Serves:
4


Ingredients:

  • 1-1/2 pounds veal for stew, cut into 1-1/2-inch pieces

  • 1/4 cup all-purpose flour

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 2 tablespoons olive oil

  • 1 can (14-1/2 ounces) diced Italian-style tomatoes, un-drained

  • 2/3 cup ready-to-serve chicken broth

  • 2 cloves garlic, minced

  • 2 medium green bell peppers cut into thin strips

  • hot cooked long grain brown rice

  • grated Parmesan cheese

Instructions:

  1. Combine flour, salt and pepper. Lightly coat veal with seasoned flour; reserve remaining flour. Heat oil in Dutch oven over medium heat until hot. Brown 1/2 of veal; remove from Dutch oven. Brown remaining veal and remove.

  2. Stir tomatoes, broth, garlic and reserved flour mixture into Dutch oven. Return veal to Dutch oven; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes. Add bell peppers; continue cooking, covered, 30 minutes or until veal and peppers are tender.

  3. Prepare according to package directions. For best results, substitute low-sodium chicken broth for the water.

  4. Serve stew over rice; sprinkle with cheese, as desired.


 

RECIPE VIDEO

 
 
nutritional_poster_bg_image_07.jpg

Nutritional Information Per Serving

306

Calories

28 g

Protein

11 g

Fat

902 mg

Sodium

26 g

Carbohydrates


97 mg cholesterol; 1107 mg potassium.