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Italian Veal & Pepper Stew

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Make it a Meal

Add these dishes to make a full meal:

Pasta Niçoise

Tomato-Rice Soup with Pesto

Pumpkin Mousse Cake

Wine Pairings

Recipe courtesy of the National Cattleman’s Beef Association

Preparation facts

Total Time: 1 hr 30 min

Yield: 4 servings

Ingredients

1- 1/2 lbs veal for stew, cut into 1-1/2-inch pieces

1/4 cup plain flour

1/2 tsp salt

1/4 tsp pepper

2 Tbs olive oil

1 can (14-1/2 ounces) diced Italian-style tomatoes, undrained

2/3 cup ready-to-serve chicken broth

2 cloves garlic, chopped

2 medium green bell peppers, cut into thin strips

Directions

Combine flour, salt and pepper. Lightly coat veal with flour mixture; reserve remaining flour. Heat oil in Dutch oven over medium heat until hot. Brown veal, 1/2 at a time; remove from Dutch oven.

Stir tomatoes, broth, garlic and reserved flour mixture into Dutch oven. Add veal; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes.

Add bell peppers; continue cooking, covered, 30 minutes or until veal is fork-tender. Serve over hot cooked rice, and sprinkle with grated Parmesan cheese.

Nutrition facts

Serving Size 1 serving
Calories 306
Calories from Fat 96 (32%)
% Daily Value*
17%Total Fat 11g
10%Saturated Fat 2g
Polyunsaturated Fat 1.3g
Monounsaturated Fat 6.2g
32%Cholesterol 97mg
38%Sodium 902mg
32%Potassium 1107mg
9%Total Carbohydrate 26g
19%Dietary Fiber 4.7g
Sugars 12g
Sugar Alcohols 0g
57%Protein 28g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.