Veal and Peppers

Another early fall treat for when the local markets are filled with colorful peppers but the weather calls for a comforting stew for dinner.

A bowl of veal and peppers with some grated pecorino romano

Veal and Peppers    Spezzatino con i peperoni

  • 2 pounds veal stew meat, cut into pieces
  • 2 tablespoons olive oil
  • 10 ounces finely sliced onions
  • 1 clove garlic, sliced
  • 1 hot pepper, crumbled or red pepper flakes to taste
  • A bay leaf
  • 1 cup dry white wine
  • 6 plum tomatoes chopped
  • 1 pint beef or vegetable broth
  • 1 1/3 pounds cubanelle or Italian frying peppers, cored, seeded, ribbed, and diced ( you can use regular old bell peppers if that’s all that is on hand)
  • Salt to taste

This dish is straight forward and will serve four people generously.

Brown off the veal in some olive oil; add the onion, garlic, the hot pepper or red pepper flakes if using and some wine. When the wine has reduced to almost nothing stir in the diced tomatoes and stock. Simmer gently about 45 minutes, remove the bay leaf and then add diced cubanelles. Continue to simmer the mixture until the veal becomes fork tender, about 90 minutes total.

Serve on it’s own or over polenta. (We used to butter a slice of bread and serve the veal and peppers over that). This is one of those dishes that is excellent made one day, refrigerated and reheated the next day.


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