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Mama Catelli’s Veal Stew

Prep Time:
15 mins.
Cook Time:
1 1/2 hrs.


  • 2 1/2 pounds Catelli veal stew meat
  • 2 large green peppers
  • 4 large potatoes
  • 1 onion
  • Water (16 ounces)
  • 1/4 cup corn oil
  • 1/2 tablespoon salt, or sprinkle to taste
  • 1/2 tablespoon black pepper, or sprinkle to taste
  • 1 large can of Hunts Tomato Sauce (32 ounces)
  • 1/2 teaspoon sugar


  1. Chop up peppers and onions in medium-size pieces. Put a small amount of oil in bottom of a stockpot.
  2. Put stew in the pot and brown for 10 minutes on medium heat. Add onions and peppers to the pot and stir.
  3. Continue to cook veal, peppers and onions together. Meanwhile, peel and chop potatoes into small cubes.
  4. Add the potatoes to the pot and stir. Simmer until veal is tender and vegetables are half-cooked. Add salt and pepper to taste.
  5. Add the can of tomatoes to the mixture. Add water to cover meat and vegetables (about 16 ounces).
  6. Bring to boil, and then reduce to low. Add ½ teaspoon sugar, stir, and then cover.
  7. Simmer on low for one hour. Stir occasionally.

Source: Mama Catelli