Recipe: Veal Stew with Tomatoes and Red Peppers

Veal Stew with Tomatoes and Red Peppers

1 onion chopped
2 garlic cloves, crushed
2 tbsp olive oil
3 lbs cubed veal for stew
1 tsp all purpose flour
1 tsp dried rosemary
2 cups canned tomatoes
2 red peppers, peeled and sliced
1 cup dry white wine
1/2 cup water
salt and pepper to taste
1 tbsp brown sugar

In a heavy casserole, saute the onion and garlic and the sugar in the oil until the onion and garlic are soft and the sugar had dissolved.

Brown the meat, a few pieces at a time.

Add the flour and cook for 1 minute, stirring so that it does not burn.

Add the remaining ingredients, bring to a boil, lower the heat and simmer for 1 1/2 to 2 hours. If the stew is too dry, add water or stock. If it is too liquid, remove the lid and reduce. You can add peeled and quartered potatoes and peeled and sliced carrots. Also, some raisins and sliced almonds. And 1/2 cup of tomato sauce.