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Italian Veal & Pepper Stew

Prep Time:
20 mins.
Cook Time:
1 1/4 hrs.


  • 1 1/2 pounds veal for stew, cut into 1 1/2" pieces
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 can (14-1/2 ounces) diced Italian-style tomatoes, undrained
  • 2/3 cup ready-to-serve chicken broth
  • 2 cloves garlic, minced
  • 2 medium green bell peppers, cut into thin strips
  • Hot cooked Carolina or Mahatma long grain brown rice
  • Grated Parmesan cheese


  1. Combine flour, salt and pepper. Lightly coat veal with seasoned flour; reserve remaining flour. Heat oil in Dutch oven over medium heat until hot. Brown 1/2 of veal; remove from Dutch oven. Brown remaining veal and remove.
  2. Stir tomatoes, broth, garlic, and reserved flour mixture into Dutch oven. Return veal to Dutch oven; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes. Add bell peppers; continue cooking, covered, 30 minutes or until veal and peppers are tender.
  3. Prepare rice according to package directions. For best results, substitute low-sodium chicken broth for the water. Serve stew over rice; sprinkle with cheese, as desired.

Source: VealMadeEasy.com