Hearty Veal Stew With Red Wine And Sweet Peppers Recipes

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VEAL STEW WITH RED WINE AND PEPPERS



Veal Stew With Red Wine and Peppers image

This is from Epicurious. Received very good reviews. A few reviweiers added other vegetables such as potatoes.

Provided by Wendys Kitchen

Categories     Stew

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs trimmed veal stew meat, 1 inch pieces
1/4 cup all-purpose flour
2 tablespoons extra virgin olive oil
3 garlic cloves, flattened
2 tablespoons butter
3/4 cup dry red wine (preferably Sangiovese)
2 cups canned italian-style tomatoes with juice
1 tablespoon crumbled dried sage
2 red bell peppers, cut into 2x1/2-inch strips
2 tablespoons drained capers

Steps:

  • Toss veal with flour in medium bowl; shake off excess. Sprinkle veal with salt and pepper. Heat oil in heavy large pot over medium-high heat.
  • Add garlic; sauté 1 minute. Discard garlic.
  • Add butter to same pot and let melt. Working in batches, add veal to pot and sauté until brown, about 6 minutes per batch.
  • Using slotted spoon, transfer veal to bowl. Add wine, tomatoes with juices and sage to pot, breaking up tomatoes with back of spoon and scraping up any browned bits.
  • Return veal and any accumulated juices to pot; bring to boil. Reduce heat to medium-low, cover and simmer 30 minutes.
  • Add bell peppers to stew; cover and simmer until veal and peppers are very tender, stirring frequently, about 50 minutes.
  • Stir in capers. Season to taste with salt and pepper.
  • (Can be made 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep chilled. Before serving, rewarm over medium heat, stirring often.).

HEARTY VEAL STEW WITH RED WINE AND SWEET PEPPERS



Hearty Veal Stew with Red Wine and Sweet Peppers image

Categories     Soup/Stew     Stew     Veal     Bell Pepper     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

2 pounds 1-inch pieces trimmed veal stew meat
1/4 cup all purpose flour
2 tablespoons extra-virgin olive oil
3 garlic cloves, flattened
2 tablespoons (1/4 stick) butter
3/4 cup dry red wine (preferably Sangiovese)
2 cups canned Italian-style tomatoes with juice
1 tablespoon crumbled dried sage leaves
2 red bell peppers, cut into 2x1/2-inch strips
2 tablespoons drained capers

Steps:

  • Toss veal with flour in medium bowl; shake off excess. Sprinkle veal with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add garlic; sauté 1 minute. Discard garlic. Add butter to same pot and let melt. Working in batches, add veal to pot and sauté until brown, about 6 minutes per batch. Using slotted spoon, transfer veal to bowl. Add wine, tomatoes with juices and sage to pot, breaking up tomatoes with back of spoon and scraping up any browned bits. Return veal and any accumulated juices to pot; bring to boil. Reduce heat to medium-low, cover and simmer 30 minutes.
  • Add bell peppers to stew; cover and simmer until veal and peppers are very tender, stirring frequently, about 50 minutes. Stir in capers. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep chilled. Before serving, rewarm over medium heat, stirring often.)

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