Italian Veal and Peppers

This Italian veal and peppers recipe is a traditional homestyle Italian meal made with tender veal, bell peppers, onions, and garlic simmered in a rich tomato broth. The veal cooks low and slow until it’s incredibly tender, while the peppers soak up all that savory tomato sauce. It’s the kind of comforting Italian dinner that’s even better with a piece of crusty bread for soaking up the sauce.

Do you love that home-cooked Italian food? Here are some of my favorites:

• Chicken Scarpariello
• Chicken Francaise
• Gnocchi alla Sorrentino
• Rigatoni alla Vodka

Why You’ll Love This Veal and Peppers

Tender, slow-cooked veal: The veal simmers gently until it’s incredibly tender.

Rich tomato broth: Crushed tomatoes, tomato paste, wine, and chicken stock create a flavorful sauce.

Classic Italian flavors: Garlic, onion, rosemary, thyme, oregano, and red pepper flakes give the dish tons of flavor.

Easy to make ahead: Like a lot of slow-simmered Italian dishes, the leftovers are fantastic.

Perfect with crusty bread: You absolutely want something to mop up that sauce.

Italian Veal and 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 Italian Veal and Peppers

Step 1: Prep your ingredients

The first thing 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 at 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 scrape 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!

Frequently Asked Questions

What cut of veal is best for veal and peppers?
I use milk-fed veal stew meat for this recipe. Since the veal cooks low and slow, a stew-style cut works well and becomes tender as it simmers in the tomato broth.

Can I make veal and peppers ahead of time?
Yes! Veal and peppers is a great make-ahead meal. The flavors have even more time to come together as it sits. Store it covered in the refrigerator and gently reheat it on the stovetop when you’re ready to serve.

What should I serve with veal and peppers?
Crusty Italian bread is one of my favorite ways to serve veal and peppers because it gives you something to soak up all that tomato broth. You can also serve it with pasta, polenta, or potatoes for a heartier meal.

Can I use beef instead of veal?
Yes. Beef stew meat can be substituted for the veal, although the flavor and texture will be slightly different. You’ll want to cook the beef until it is completely tender.