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Italian Veal & Pepper Stew

Total preparation and cooking time: 1-1/2 hours

Servings: 4

Ingredients

  1-1/2 pounds veal for stew, cut into 1-1/2-inch 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 rice

  Grated Parmesan cheese

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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 rice. Sprinkle with cheese.