Italian Veal & Pepper Stew

• From: National Cattleman's Beef Association

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

This simple veal stew makes a hearty weeknight meal. Serve over aromatic basmati rice.

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.