Veal Stew
Veal Stew
Extra virgin olive oil
1 green bell pepper (sliced)
2 onions (chopped)
1 tbsp. garlic (chopped)
2 1/2 lb. veal for stew
1 (28 oz.) can crushed tomatoes
1/2 tbsp. black pepper
1 tbsp. dried Italian seasoning
Salt
In a stewing pot, add enough olive oil to cover the bottom of the pot and heat over medium-high heat. Add in the bell pepper, onions and garlic; cook until browning. Add in the veal cubes and brown. Once the veal pieces are almost golden brown, add in the tomatoes, pepper, Italian seasoning and salt to taste. Cook over medium heat (40-45 minutes) stirring occasionally. Cover and simmer on low heat for 1-1/2 hour, stirring occasionally. Season to taste with more garlic, salt, pepper and Italian seasoning. Serve hot.
*Johnna’s tip: Try with some boiled potatoes or with a slice of garlic bread. Most stews begin with beef but switching up the meat is what keeps it interesting. Once you try this recipe, change up the veggies you add in the next time…maybe add in some corn or chopped okra.
Extra virgin olive oil
1 green bell pepper (sliced)
2 onions (chopped)
1 tbsp. garlic (chopped)
2 1/2 lb. veal for stew
1 (28 oz.) can crushed tomatoes
1/2 tbsp. black pepper
1 tbsp. dried Italian seasoning
Salt
In a stewing pot, add enough olive oil to cover the bottom of the pot and heat over medium-high heat. Add in the bell pepper, onions and garlic; cook until browning. Add in the veal cubes and brown. Once the veal pieces are almost golden brown, add in the tomatoes, pepper, Italian seasoning and salt to taste. Cook over medium heat (40-45 minutes) stirring occasionally. Cover and simmer on low heat for 1-1/2 hour, stirring occasionally. Season to taste with more garlic, salt, pepper and Italian seasoning. Serve hot.
*Johnna’s tip: Try with some boiled potatoes or with a slice of garlic bread. Most stews begin with beef but switching up the meat is what keeps it interesting. Once you try this recipe, change up the veggies you add in the next time…maybe add in some corn or chopped okra.
Picture source: http://www.beefretail.org/markveal5002.aspx
Category: soup
About the Author (Author Profile)
Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.Subscribe
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