A traditional homestyle Italian meal, veal and peppers simmer in a beautiful tomato broth until tender and flavorful.
Do you love that home-cooked Italian food? Here are some of my favorites:
Italian Veal & Peppers Ingredients
Here’s everything you’ll need to make this dish:
Veal: I buy milk-fed veal stew
Bell peppers: Cut into strips
Garlic & onions: For flavor
Crushed tomatoes: Preferably San Marzano
Tomato paste: For richness
Flour: Just a bit for the veal
White wine: Adds a beautiful flavor, but can sub for more stock
Chicken stock: To help create the sauce
Spices: We’ll be using oregano, red pepper flakes, salt, and pepper
Red wine vinegar: For a touch of acid
Fresh herbs: Rosemary, thyme, and parsley
How to Make Veal & Peppers
Step 1: Prep your ingredients
The first think I do is season the veal by sprinkling some kosher salt, black pepper, and flour on it and mixing it together. Set aside.
Next, I like to cut up all of my vegetables so that they’re ready to go once I start cooking. I’ll also measure out my chicken stock and spices as this time.
Step 2: Brown the veal
Add 2 tbs of olive oil to a skillet with high sides over medium-high heat. Once hot, add the veal and brown on both sides (do this in batches if necessary). Once all of the veal is browned, set aside on a plate.
Step 3: Cook the onions and garlic
Add a touch more oil if needed and turn the heat down a bit to medium. Add the onions and a pinch of salt. Cook until they begin to soften, about 5-7 minutes. Next, add the garlic and cook until fragrant (about 1 minute).
Step 4: Deglaze the pan
Add the white wine, stirring to scrap the brown bits off the bottom of the pan. Let cook until the wine is reduced by half and doesn’t smell of alcohol anymore, about 3-5 minutes.
Step 5: Add the tomato paste
Add the tomato paste and cook until it develops a beautiful brick red color, about 4 minutes.
Step 6: Add the tomatoes, stock, herbs, and spices
Pour in the crushed tomatoes and chicken stock. (Note: I like to add the chicken stock to the tomato can to stir around to try to get out any of the tomato sauce that may have been left behind.)
Then add the rosemary, thyme, oregano and red pepper flakes. Stir to combine everything.
Step 7: Add the veal back to the pot
Add the veal back to the pot and stir to cover them in the sauce. Bring to a boil, then reduce to a simmer, cover, and let cook on low for an hour.
Step 8: Add the peppers
After the hour is up, add the peppers, a splash of red vine vinegar and stir to combine. Partially cover and cook for another hour, or until the veal is tender. Check for seasoning, garnish with fresh chopped parsley and enjoy!
Italian Veal & Peppers
Ingredients
- 2 lbs milk-fed veal stew
- 2 bell peppers cut into strips
- 1 yellow onion finely chopped
- 3-4 garlic cloves minced
- ½ cup dry white wine
- 2 tbs tomato paste
- 1 15 oz can crushed tomatoes
- 1.5 cups chicken stock
- 2 teaspoon oregano
- 1-2 sprigs fresh rosemary
- 2-3 sprigs fresh thyme
- Pinch red pepper flakes
- 1.5 teaspoon kosher salt
- ½ teaspoon black pepper
- 1-2 tbs flour
- chopped fresh parsley for garnish
- 2 tbs olive oil
- Splash red wine vinegar
Instructions
- Add the flour, salt, and pepper to the veal and mix together. Set aside
- Add the olive oil to a skillet with high sides over medium-high heat. Once hot, brown the veal in batches and set aside.
- Turn the heat down to medium and add a touch more olive oil if needed. Add the onions and a pinch of salt. Cook until soft, about 5-7 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Deglaze the pan with the wine, stirring to scrap up any brown bits stuck to the bottom of the pan. Cook until it's reduced by half and doesn't smell like alcohol anymore.
- Add the tomato paste and cook, stirring, until it becomes a beautiful brick red, about 4 minutes.
- Add the crushed tomatoes, stock, rosemary, thyme, oregano, and red pepper flakes and stir to combine. Add the meat back to the pot and stir to cover with the sauce. Bring to a boil, then lower to a simmer, cover, and cook for one hour.
- Once the hour is up, add the peppers and a splash of red wine vinegar to the pot and stir. Partially cover and cook an additional hour, or until the veal is very tender. Check for seasoning, garnish with fresh chopped parsley and enjoy!
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