Veal Stew with Red Wine and Peppers
Indulge in the rich and comforting flavors of Veal Stew with Red Wine and Peppers, a hearty dish that’s perfect for cozy evenings or special gatherings. Tender chunks of veal are seared to perfection and simmered in a luxurious blend of dry red wine, beef stock, and aromatic herbs like thyme and rosemary. Sweet strips of red and yellow bell peppers, along with sautéed onions and garlic, add vibrant color and a subtle sweetness that balances the robust wine-infused sauce. Thickened with a touch of flour and enriched with tomato paste, this stew develops a velvety texture and deep, savory flavor during its slow 2-hour cook time. Serve this savory delight over creamy mashed potatoes, buttered noodles, or with a slice of rustic crusty bread to soak up every last drop. Perfectly seasoned and finished with a sprinkle of fresh parsley, this one-pot wonder is a true comfort food classic that will become a family favorite.
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Recipe Information
Ingredients
- 2 pounds veal stew meat
- 3 tablespoons olive oil
- 1 large yellow onion
- 4 medium garlic cloves
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1.5 cups dry red wine
- 2 cups beef or veal stock
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 5 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley (for garnish)
Instructions
Pat the veal stew meat dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the veal in batches until browned on all sides, about 5-7 minutes per batch. Remove and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Dice the onion and mince the garlic, then sauté them until softened, about 5 minutes.
Slice the bell peppers into strips and add them to the pot. Cook for another 7 minutes until the peppers are slightly softened.
Sprinkle the flour over the vegetables and stir well to coat evenly. Cook for 1 minute to remove the raw taste of the flour.
Pour in the red wine, scraping the bottom of the pot to release any browned bits. Simmer for 3 minutes to allow the alcohol to evaporate.
Add the veal back into the pot along with the beef or veal stock, tomato paste, thyme, rosemary, and bay leaf. Stir well to combine.
Bring the stew to a gentle boil, then reduce the heat to low. Cover with a lid and simmer for 1.5 to 2 hours, stirring occasionally, until the veal is tender and the flavors have melded.
Taste the stew and adjust seasoning with the remaining salt and pepper, if needed.
Remove the thyme, rosemary, and bay leaf. Serve the veal stew hot, garnished with chopped parsley. This pairs beautifully with crusty bread, mashed potatoes, or buttered noodles.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 536 mg | 23% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 5.3 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 832 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
