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

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

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.

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 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.

Veal Stew With Red Wine And Peppers

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