More Italian Comfort Food
From one generation of Italian cooks to the next, sweet peppers have been a mainstay ever since. I think you'll enjoy my slow cooker version of sweet peppers and veal stew – a mild cousin to the sweet peppers and sausages my grandmother used to make. A perfect way to use up the end of season pepper crop from the garden.
VEAL AND SWEET PEPPER STEW
1 1/2 pound veal for stew, cut into 1 inch pieces
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
2 tablespoons olive oil
2 whole allspice (or 2 whole cloves)
1 bay leaf
5 whole black peppercorns
1 can ( size) tomato paste
1 cup ready-to-serve chicken broth
1 each green, yellow, orange, red sweet bell pepper, cut into thin strips
Hot cooked rice or wide noodles
Combine flour, salt and paprika. Lightly coat veal with flour mixture; discard remaining flour. Heat the oil in a frying pan over medium heat until hot. Brown veal, 1/2 at a time; remove from pan and set aside.
Add tomato paste to fry pan and stir over medium high heat until lightly caramelized. Deglaze fry pan with 1 cup broth, stirring until brown bits are loosened and sauce has a creamy consistency. Add tomato sauce, veal, bay leaf, peppercorns, allspice and sliced multi-color peppers to a crock pot; set on low for 6-8 hours, or until veal is fork-tender. Serve over rice or noodles. Sprinkle with cheese.
Add salt and pepper to taste, serves 4.