Veal Stew

Veal Stew

Extra virgin olive oil
1 green bell pepper (sliced)
2 onions (chopped)
1 tbsp. garlic (chopped)
2 1/2 lb. veal for stew
1 (28 oz.) can crushed tomatoes
1/2 tbsp. black pepper
1 tbsp. dried Italian seasoning
Salt

In a stewing pot, add enough olive oil to cover the bottom of the pot and heat over medium-high heat. Add in the bell pepper, onions and garlic; cook until browning. Add in the veal cubes and brown. Once the veal pieces are almost golden brown, add in the tomatoes, pepper, Italian seasoning and salt to taste. Cook over medium heat (40-45 minutes) stirring occasionally. Cover and simmer on low heat for 1-1/2 hour, stirring occasionally. Season to taste with more garlic, salt, pepper and Italian seasoning. Serve hot.

*Johnna's tip: Try with some boiled potatoes or with a slice of garlic bread. Most stews begin with beef but switching up the meat is what keeps it interesting. Once you try this recipe, change up the veggies you add in the next time...maybe add in some corn or chopped okra.

Picture source: http://www.beefretail.org/markveal5002.aspx