Italian Veal & Pepper Stew
Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Total Time: 1 hr 30 min
Yield: 4 servings
Ingredients
1- 1/2 lbs veal for stew, cut into 1-1/2-inch pieces
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
2 Tbs olive oil
1 can (14-1/2 ounces) 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
Directions
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, 1/2 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 hot cooked rice, and sprinkle with grated Parmesan cheese.
Nutrition facts
Serving Size 1 serving
Calories 306
Calories from Fat 96 (32%)
% Daily Value*
17%Total Fat 11g
10%Saturated
Fat 2g
Polyunsaturated Fat 1.3g
Monounsaturated Fat 6.2g
32%Cholesterol 97mg
38%Sodium 902mg
32%Potassium 1107mg
9%Total
Carbohydrate 26g
19%Dietary
Fiber 4.7g
Sugars 12g
Sugar Alcohols 0g
57%Protein 28g