posted by Pat T 11-06-98 6:14 PM
Veal and Pepper Stew
2 lb. veal shoulder, cut in cubes
1 Tbsp. olive oil
2 medium onions, quartered
1-1/2 tsp. salt
1/2 tsp. pepper
2 tsp. oregano or basil
1 clove garlic, minced
1/2 cup dry white wine
1 (1 lb.) can tomatoes
3 green peppers, seeded and cut in strips
Brown veal in oil. Add all remaining ingredients except
peppers. Cover and simmer over low heat 30 minutes.
Add
peppers, cover and simmer 45 minutes, until tender.
Uncover and simmer a few minutes more to thicken stew.