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Pepper and Veal Stew  (Not yet rated)

A veal stew with peppers, tomatoes and a whole lot of other stuff.

Cal: 307 Fat: 13g Carbs: 23g Protein: 25g Fiber: 3g

Original recipe serves 8
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 8)

  • 2 pounds veal ; stew meat, cut into 1 inch chunks
  • 28 ounces tomatoes ; cut up
  • 2 onions ; large, sliced
  • 2 red bell pepper ; large, cut into strips
  • 3 tablespoons olive oil
  • 1 pound mushroom ; small, sliced
  • 1 teaspoon basil ; dried
  • 3/4 cup raisins
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons parsley ; chopped
  • In My Kitchen

  • Directions

    Brown veal in a 5 quart Dutch oven, a third at a time in hot oil. Return all meat to oven. Add mushrooms, onions, basil, tomatoes, green and red peppers, salt and pepper. Bring to a boil, then reduce to a simmer. Simmer, covered for 40 minutes. Stir in parsely and raisins. Cook for 5 minutes more or until vegetables and veal are tender. Serve in bowls, garnishing with parsely if desired.

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