There are infinite variations on veal stew. This particular veal stew with bell peppers is from the Abruzzo. To serve 6 you'll need:
Prep Time: 30 minutes
Cook Time: 90 minutes
Ingredients:
- 2 1/4 pounds (1 k) veal rump or shoulder, cut into pieces
- 2 tablespoons olive oil
- 10 ounces (250 g) finely sliced onions
- 1 clove garlic, sliced
- 1 hot pepper, crumbled
- A bay leaf
- 1 cup wine (I'd suggest white)
- 6 plum tomatoes, blanched, peeled, seeded and chopped
- 1 pint (500 ml) simmering broth
- 1 1/3 pounds (600 g) bell peppers, cored, seeded, ribbed, and diced
- Salt to taste
Preparation:
Heat the oil in a large pot and brown the meat, stirring it about to color all sides of the pieces. When it has browned add the onions, garlic, hot pepper, and bay leaf; sprinkle the wine over all and continue cooking until it has evaporated, stirring occasionally.
Add the tomatoes, stir in the broth, and simmer gently until the meat is about half done. Fish out and discard the bay leaf, add the peppers, and cook until all is cooked. Serve hot, with the vegetable of choice, or perhaps even polenta.
Variation: Instead of peppers, use a pound (500 g) of freshly shelled fava beans.
Yield: 5 servings veal stew with bell peppers.
Add the tomatoes, stir in the broth, and simmer gently until the meat is about half done. Fish out and discard the bay leaf, add the peppers, and cook until all is cooked. Serve hot, with the vegetable of choice, or perhaps even polenta.
Variation: Instead of peppers, use a pound (500 g) of freshly shelled fava beans.
Yield: 5 servings veal stew with bell peppers.
