Italian Veal & Peppers
A traditional homestyle Italian meal, veal and peppers simmer in a beautiful tomato broth until tender and flavorful.
Servings: 4 people
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!