Veal and Pepper Stew

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Veal and Pepper Stew

star rating (1) rate this recipe »
Published prior to 2008

4 tablespoons olive oil, divided
2 pounds veal, cubed
2 green peppers, sliced
2 yellow onions, sliced
2 garlic cloves, minced
4 sprigs Italian parsley, minced
1/2 teaspoon dried oregano, or to taste
1/2 teaspoon dried thyme, or to taste
1/4 teaspoon each salt and pepper, plus more to taste
2 28-ounce cans crushed tomatoes

Heat 2 tablespoons oil in a deep saute pan or casserole dish. Saute the veal until brown, and remove from the pan. Add the remaining oil to the pan, and saute the peppers and onions until browned on the edges. Remove half the vegetables from the pan, reserving for garnish. Add garlic, half the parsley, oregano, thyme, salt, and pepper to the remaining vegetables. Stir for 1 minute, then add crushed tomatoes and the reserved meat, along with any meat juices that have accumulated. Bring to a boil. Cover pot and simmer on low heat for 45 minutes to 1 hour, till veal is nicely tender. Add the reserved peppers, onions, and parsley. Taste and adjust the seasoning. Serve over rice or noodles. Yield: 10 to 12 servings.

Reviews

1
  • star rating 02/01/2011
  • ShoppingSpreeTherapee from KAF Community
  • The peppers in this recipe were a nice touch. However, the canned tomatoes made this dish super tangy. I only put one can of 28oz, I can't imagine what it would taste like with two cans. I also didn't find oregano very appealing in this recipe. The idea is good, the recipe itself is not.
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