- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 5 Times
Can be made ahead of time.
I like to prepare all my stew in advance, as doing so gives the flavors a change to blend nicely. A heavy cast-iron saucepan is ideal for cooking stews, as it allows for slow, even cooking.
Preheat broiler and line a broiler pan with foil.
Place peppers, skin side up on the broiler pan. Broil close to the heat source (4 inches, approx) until skin is blistered and charred, (6-7 minutes). Wrap the peppers in the existing foil and cool. The heat will loosen the skin. Peel the peppers and cut into 1 inch cubes. Set aside.
Preheat oven to 375 F.
In a large heavy skillet heat the oil over medium heat. Pat veal pieces dry and dredge lightly in flour, shaking off any excess. Saute several pieces of meat at a time, over medium heat until browned. As the pieces brown, transfer them to a 4-quart heavy bottomed saucepan with a tight fitting cover, or Dutch oven. Then, sprinkle lightly with salt and pepper. Add remaining ingredients to pan. Place over medium heat and bring to a boil. Cover the pan, remove from heat and place in oven. Cook for 1 hour, or until meat is soft, but not falling apart.
* If you like, you can chop onions and garlic in a food processor. Be sure to quarter them first, so that they do not process to long and become watery.
Nutritional information includes 1/8 teaspoon of added salt per serving and 2 tablespoons of flour.