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Related recipes: Beef, Fall, High Fiber, Italian, Low-Carb, Main Dishes, National Cattlemans Beef Association, Soups, Soups/Salads, Sweet Pepper, Tomatoes, Veal, Winter
Add these dishes to make a full meal:
Total Time: 1 hr 30 min
Yield: 4 servings
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
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.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
