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italian veal stew

SeasideTV avatar
Recipe by
Linda Seide
@SeasideTV
Philadelphia, PA

This is a family favorite, handed down from my mother, may she RIP. You can serve this over rice but I prefer noodles, the wide ones. The reason I listed this as "Other" is veal is not one of the choices listed. Enjoy!

yield 2 -3
prep time 15 Min
cook time 1 Hr 15 Min
method Stove Top

Ingredients For italian veal stew

  • 1-1/2 lb
    veal, cut into 1-1/2" cubes
  • 1/4 c
    all purpose flour
  • 2 Tbsp
    olive oil
  • 1 can
    tomatoes, canned italian-style and diced, undrained
  • 2/3 c
    chicken broth
  • 2 clove
    garlic, minced
  • 2 md
    red peppers, cut into thin strips
  • grated parmesan cheese, to taste
  • 1/2 tsp
    salt
  • 1/4 tsp
    black pepper

How To Make italian veal stew

  • 1
    Combine flour, salt, and pepper. Lightly coat veal cubes with flour mixture. Heat oil in a stockpot or Dutch oven over medium heat. Brown veal, 1/2 at a time. Remove from pot and set aside.
  • 2
    Add tomatoes, broth, garlic, and reserved flour mixture to pot. Mix well and then add veal back into pot. Bring to a boil. Reduce heat; cover tightly and simmer for 45 minutes.
  • 3
    Add sliced red peppers to pot; simmer, covered for 30 minutes or until veal is fork tender. Serve over noodles or rice, your choice. Sprinkle with grated Parmesan.
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