Shelly's Recipe

ITALIAN VEAL STEW

Category: Stews

1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1 1/2 lbs veal stew meat, cut into 1 1/2 inch pieces
2 tbsp olive oil
1 (14 1/2 oz) can diced Italian-style tomatoes, undrained
2/3 cup chicken broth
2 clove garlic, minced
1 medium green and red bell pepper, cut into thin strips
Cooked rice

In a shallow dish, combine flour, salt and pepper. Lightly coat the veal pieces in the flour mixture; reserving any remaining flour mixture.

In a stockpot, heat oil and cook veat for 5-7 minutes, or until lighly browned, stirring frequently. Add next 3 ingredients along with the reserved flour mixture. Bring the mixture to a boil, stirring occasionally. Reduce heat to low, cover tightly, and simmer for 45 minutes. Add the peppers, cover and cook for 30 minutes or until the veal is tender. Serve over cooked rice. Serves 4