Veal Stew Recipe – Eats Now

Name: Veal Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 green bell peppers: cored, seeded and quartered; 1/4 cup olive oil; 3 pounds boned shoulder of veal trimmed of gristle and fat and cut into 1 1/2 inch pieces; Unbleached flour; Kosher salt; Freshly ground black pepper; 2 onions, finely chopped*; 2 garlic cloves, finely chopped*; One 28-ounce can peeled, imported tomatoes, coarsely chopped; 15 black olives, pitted and coarsely chopped; 1/2 cup dry white wine; 10 sprigs fresh thyme

Servings: persons

3 green bell peppers: cored, seeded and quartered
1/4 cup olive oil
3 pounds boned shoulder of veal trimmed of gristle and fat and cut into 1 1/2 inch pieces
Unbleached flour
Kosher salt
Freshly ground black pepper
2 onions, finely chopped*
2 garlic cloves, finely chopped*
One 28-ounce can peeled, imported tomatoes, coarsely chopped
15 black olives, pitted and coarsely chopped
1/2 cup dry white wine
10 sprigs fresh thyme

1
Preheat broiler and line a broiler pan with foil.
2
Place peppers, skin side up on the broiler pan.
3
Broil close to the heat source (4 inches, approx) until skin is blistered and charred, (6-7 minutes).
4
Wrap the peppers in the existing foil and cool.
5
The heat will loosen the skin.
6
Peel the peppers and cut into 1 inch cubes.
7
Set aside.
8
Preheat oven to 375 F.
9
In a large heavy skillet heat the oil over medium heat.
10
Pat veal pieces dry and dredge lightly in flour, shaking off any excess.
11
Saute several pieces of meat at a time, over medium heat until browned.
12
As the pieces brown, transfer them to a 4-quart heavy bottomed saucepan with a tight fitting cover, or Dutch oven.
13
Then, sprinkle lightly with salt and pepper.
14
Add remaining ingredients to pan.
15
Place over medium heat and bring to a boil.
16
Cover the pan, remove from heat and place in oven.
17
Cook for 1 hour, or until meat is soft, but not falling apart.
18
Adjust seasoning.

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 green bell peppers: cored, seeded and quartered, 1/4 cup olive oil, 3 pounds boned shoulder of veal trimmed of gristle and fat and cut into 1 1/2 inch pieces, Unbleached flour, and more.

Yes, Veal Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Stew

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