Veal Stew With Red Wine And Peppers Recipe

Name: Veal Stew With Red Wine And Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs trimmed veal stew meat, 1 inch pieces; 1/4 cup all-purpose flour; 2 tablespoons extra virgin olive oil; 3 garlic cloves, flattened; 2 tablespoons butter; 3/4 cup dry red wine (preferably Sangiovese); 2 cups canned italian-style tomatoes with juice; 1 tablespoon crumbled dried sage; 2 red bell peppers, cut into 2x1/2-inch strips; 2 tablespoons drained capers

Servings: persons

1
Toss veal with flour in medium bowl; shake off excess. Sprinkle veal with salt and pepper. Heat oil in heavy large pot over medium-high heat.
2
Add garlic; saute 1 minute. Discard garlic.
3
Add butter to same pot and let melt. Working in batches, add veal to pot and saute until brown, about 6 minutes per batch.
4
Using slotted spoon, transfer veal to bowl. Add wine, tomatoes with juices and sage to pot, breaking up tomatoes with back of spoon and scraping up any browned bits.
5
Return veal and any accumulated juices to pot; bring to boil. Reduce heat to medium-low, cover and simmer 30 minutes.
6
Add bell peppers to stew; cover and simmer until veal and peppers are very tender, stirring frequently, about 50 minutes.
7
Stir in capers. Season to taste with salt and pepper.
8
(Can be made 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep chilled. Before serving, rewarm over medium heat, stirring often.).

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 lbs trimmed veal stew meat, 1 inch pieces, 1/4 cup all-purpose flour, 2 tablespoons extra virgin olive oil, 3 garlic cloves, flattened, and more.

Yes, Veal Stew With Red Wine And Peppers 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.

That's it — enjoy your meal!

Veal Stew With Red Wine And Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions