Veal and Peppers
Veal and Peppers is a hearty stew that combines tender chunks of veal braised in a rich tomato sauce with peppers and onions.
Servings: 6
Ingredients
- 1/4 cup olive oil
- 2 1/2 pounds veal stew meat cubed
- salt and pepper to taste
- 1/2 cup all-purpose flour for dredging only
- 1 large onion diced
- 6 cloves garlic sliced
- 1/4 cup tomato paste
- 4 large red and green bell peppers sliced
- 1 cup dry white wine
- 1 28-ounce can plum tomatoes hand crushed or blender pulsed
- 1 cup low-sodium chicken stock plus more if needed
- 1 teaspoon dried Sicilian oregano
- sugar optional
- red wine vinegar optional
- 1/4 cup minced flat-leaf Italian parsley
Instructions
- Preheat oven to 300°F and make room on the middle rack for a large Dutch oven.
- Heat the olive oil in a large Dutch oven over medium heat. Pat the veal cubes dry and season with salt and pepper on all sides. Dredge the pieces in flour and set and sear in the pot until brown, working in batches to not overcrowd the meat. Place all of the seared veal cubes in a plate.
- Turn the heat down to medium-low and add the onion to the pot along with a pinch of salt. If the pot is dry add a touch more oil. Once the onion is translucent, add the garlic and cook for another 2-3 minutes or until very fragrant. Add the tomato paste and cook for five minutes. Add a splash of water if the paste starts to burn.
- Return the veal and accumulated juices to the pot along with the bell peppers and mix well. Add the white wine and turn the heat to medium-high. Bring to a simmer, while the scraping the brown bottom of the pot with a wooden spoon to remove the brown bits, then add the plum tomatoes, chicken stock, and oregano. Once the pot returns to a simmer turn off the heat and cover. Place the pot into the oven to braise. Check the veal after 2 hours for tenderness. If not fork tender, return to the oven for another 30 minutes and check again.
- Once the veal is tender remove the pot from the oven. If there is too much liquid in the pot, place the pot onto a burner and turn to high to reduce and thicken the sauce. If the sauce is too thick, add a 1/2 cup of chicken stock. Tastes test and season with salt and pepper. If needed, add a pinch of sugar to balance out the peppers. Once satisfied, mix in the parsley and serve with rice, pasta, or crusty bread. Enjoy!
Notes
- Protein. This recipe can be made with beef chuck roast cubes or lamb stew meat. Just braise the meat until tender. Depending on the size of the cubes, it will take about 2-2 1/2 hours to turn fork tender.
- Sugar/Red wine vinegar. Though you don't need to add either of these, they add a nice acidic note and sweetness to the dish, similar to peperonata.
- Make ahead. Veal and peppers, like any stew, will taste even better the next day. Simply reheat on the stovetop until hot.
- Leftovers. Veal and peppers can be stored in the fridge for up to 3 days and can be frozen for up to 3 months.
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