Stew Veal, Peppers and Onions

Ingredients (Serves 2–4)

• 1 lb stew veal, cubed

• 1 (28 oz) can tomato sauce or crushed tomatoes

• 1 tbsp olive oil

• 1 tsp butter

• 1 yellow onion, diced

• 1 red or green bell pepper, cut into ¼-inch strips

• ¼ cup tomato paste

• 1 tsp Italian seasoning

• 1 tsp granulated garlic (or 1 clove fresh garlic, finely diced)

• 1 tsp black pepper

• 1 tsp kosher salt

• 1 tbsp dried parsley (or 2 tbsp fresh parsley, chopped)

Instructions

1. Sauté the Veal & Vegetables

1. Heat olive oil and butter in a sauté pan over medium heat for 2 minutes.

2. Add the veal and cook until it starts to brown on all sides.

3. Stir in the onions and peppers and cook until the onions become translucent.

4. If using fresh garlic, add it now and cook for 1 minute until fragrant.

5. Transfer everything to a heat-safe container and set aside.

2. Prepare the Sauce

6. In a 6-quart stockpot or large saucepan, combine:

   • Tomato sauce or crushed tomatoes

   • Tomato paste

   • Italian seasoning

   • Granulated garlic (omit if using fresh garlic)

   • Black pepper

   • Kosher salt

   • Parsley

7. Cook over medium heat, stirring often, until it reaches a low boil.

3. Simmer & Serve

8. Reduce the heat to low or simmer, then add the reserved veal, onions, and peppers to the sauce.

9. Simmer for 1–2 hours, stirring occasionally, until the veal is tender and the sauce has thickened.

10. Taste and adjust seasoning with more kosher salt if needed.

4. Enjoy!

11. Serve hot over your favorite pasta or white rice.