Braised Veal and Peppers

March 21, 2018 By Cathy — 18 Comments
Dig into tender chunks of veal smothered in a rich tomato sauce with peppers in this hearty Italian classic.

Braised Veal and Peppers

When I first decided to write a food blog, for some reason I thought I would be writing solely about food. But it didn’t take long (pretty sure it was my first post) before I realized that it would be impossible for me to share my favorite dishes without sharing the background or my personal connection to the recipe with you. My favorite dishes aren’t only my favorites because they taste good (although c’mon, that’s a pretty big deal), but because the sight, smell, and taste of them resonate in my soul.

It’s of course not surprising that food is far more than simply sustenance to me. To me food represents comfort, celebration, love, connection and solace. And today’s recipe for veal and peppers is truly a mixture of all of those.

Braised Veal and Peppers

Veal and peppers was my dad’s favorite dish. Whoa, that sentence hit me hard, because writing the word was when referencing my dad is still very fresh and not quite real. My dad passed away about a week and a half ago and after the immediate flurry of activity, arrangements, services, visits, and phone calls; the reality of his passing is just now beginning to sink in.

He was (and I’m quoting my mom) a force. He was tough, opinionated, strong in body and in spirit. He worked harder at 80 than most people do at 40 and his commitment to doing things “the right way” will be forever ingrained in my psyche. Although we didn’t speak everyday, he is and will always be, a part of my daily life. From filling a glass full of ice when making a drink (he hated skimpy cubes), to obsessively checking the forecast (as a lifelong contractor the weather was friend or foe), to working tirelessly on a task (his with tile and plaster, mine with flour and butter), to using some pretty salty expletives (especially when driving or watching the news), it’s in these daily tasks that I’m reminded of him and just how alike we are.

Braised Veal and Peppers


Braised Veal and Peppers

He was a pretty passionate guy and as much as certain things drove him crazy (i.e. our current political environment), he also took immense pleasure from some of the simplest things in life. A scoop of ice cream or an icy glass of water on a hot day, a seafood stew teeming with shellfish, or a perfectly tender (not mushy or rubbery) meatball were sheer bliss. He passed down his love of music (his to old blue eyes, mine to alt rock), his love of anything lemon, and thankfully his infamous recipe for sauce and meatballs. He loved to go out to eat and if veal and peppers was on the menu at a favorite Italian restaurant, there was no question what he would order.

My mom shared that he had veal and peppers on his mind the day he passed and he had suggested they go out for dinner soon so he could get his fix. Turns out the universe had other plans. But what the universe didn’t quite understand about Gino Roma was when he made up his mind about something, it was going to happen. So veal and peppers are on the menu tonight at my house and we’ll set an extra place for my dad. We’ll fill our glasses full of ice, turn on a little Sinatra, and pile our plates full of tender veal and rich tomato sauce. We’ll celebrate his life and legacy and take joy in knowing that while he may be gone in body, he will forever live on in our hearts and spirit. And if there is a heaven, I’m pretty sure I know what they’re serving for dinner tonight.

Braised Veal and Peppers

4.63 from 8 votes
Braised Veal and Peppers
Braised Veal and Peppers
Prep Time
15 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 35 mins
Dig into tender chunks of veal smothered in a rich tomato sauce with peppers in this hearty Italian classic.
Course: Main Dish
Cuisine: Italian
Keyword: veal and peppers
Servings: 6 servings
Calories: 412 kcal
  • 2 Tbsp extra virgin olive oil
  • 2 1/2 lbs boneless veal, cubed
  • 1/4 all purpose flour
  • 1 medium onion, diced
  • 3 cloves garlic minced
  • 3/4 cup dry white wine
  • 1 - 6 oz can tomato paste
  • 26 oz chopped tomatoes (I like Pomi)
  • 1 1/2 cups chicken stock
  • 1 tsp sugar
  • 1 tsp dry oregano
  • 1 Tbsp fresh parsley, minced
  • pinch of red pepper flakes
  • 3 bell peppers, seeded and thinly sliced (green or a combo of green/red)
  • Splash of red wine vinegar
  • Kosher salt and pepper
  • *cooked rice or pasta for serving
  1. Heat the olive oil over med/high heat in a dutch oven or large heavy bottomed pot. Season the veal cubes with kosher salt and pepper and toss with the flour until well-coated.
  2. Brown the veal in two batches, adding a little more oil if needed. Remove the veal to a plate and add the onion and garlic to the dutch oven.
  3. Reduce the heat to medium and cook the onion and garlic until softened and golden. Add the white wine to the pan and deglaze. Continue to cook, stirring, until the wine is almost completely absorbed.
  4. Stir in the tomato paste and cook for 1-2 mins. Add the chopped tomatoes, chicken stock, sugar, oregano, parsley and red pepper flakes. Season generously with kosher salt and pepper and reduce the heat to very low, cover and cook for 1 hour, stirring occasionally.
  5. After an hour, add the peppers and a splash of red wine vinegar. Adjust the seasoning, cover, and continue to cook for an additional hour. The veal should be fork tender and the peppers very soft.
  6. Serve over rice or pasta if desired.
Nutrition Facts
Braised Veal and Peppers
Amount Per Serving
Calories 412 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 6g 30%
Cholesterol 156mg 52%
Sodium 421mg 18%
Potassium 1068mg 31%
Total Carbohydrates 14g 5%
Dietary Fiber 2g 8%
Sugars 8g
Protein 39g 78%
Vitamin A 41.2%
Vitamin C 109.2%
Calcium 8.5%
Iron 18.7%
* Percent Daily Values are based on a 2000 calorie diet.
Braised Veal and Peppers

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Filed Under: Main Dishes, Recipe


18 responses to “Braised Veal and Peppers”

  1. Judy Harris says:

    So sorry for your loss and so beautiful that you honored him with your gift of creating his favorite dish
    I am sure he was beyond proud of the beautiful talented women you are
    Judy Harris Alexa’s mom

  2. This is a beautiful post and a lovely tribute, Cathy. I am so sorry for your loss, my friend. Your family is in my thoughts. xo

  3. Oh Cathy, I’m so sorry to hear that news. Please know you and your family are in my thoughts and prayers. I bet he’s looking down from heaven and eyeing up this fabulous veal stew thinking you’ve done him proud. Sending lots of love your way! XO Mary Ann

  4. Tessa says:

    Roma, I love you girl! Of course he’s eating this dish, and relishing in this sweet post from his daughter.

  5. Michele says:

    Cathy, two years later writing “was” still feels fresh to me. Reading your post and shedding the tears I didn’t allow myself this week, I truly understand the love and loss you are feeling. Two days ago my dad would have been 81. I too made a delicious meal that he would have loved and of course had old blue eyes playing in the background. I wish I could tell you it gets easier. Keep cooking for him and keep thinking and talking about him. And cry when you need or it will sneak up on you. You are a wonderful writer and this post is a beautiful tribute. I’ll raise a glass to Gino Roma today, with lots of well formed ice or course. With our condolences and a hug, Michele & Mike

    • Cathy says:

      That’s the sweetest note Michele and I’m sorry for the loss of your dad. We’re so alike in many ways and of course we’ll honor them with our favorite Italian meals. xoxo

  6. Jessica says:

    Such terrible news. So sorry for your loss Cathy.

  7. Cindy Potters says:

    Cathy I’m so sorry. Your tribute to your father is just beautiful.

  8. Maria says:

    I haven’t had a really good dish of veal & peppers in more years than I can remember. So this morning I asked Google for a recipe. I came upon not only your recipe, but a beautiful tribute to your Dad. Making the meals your Dad loved will help you feel close to him and he’ll forever live in your heart.

    • Cathy says:

      Thanks so much for your lovely comment Maria. I hope this dish brings you as much joy as it does my family. ❤️

  9. Michele E Rutland says:

    I happened on your recipe to make this for my dad. He is currently under Hospice care and I have been making his favorite dishes. He told me that he would like veal and peppers tomorrow night. He won’t eat much but what he does eat I want to be the best it can be. I’m making your recipe tonight in honor of both of our fathers. Thank you for sharing it.

    • Cathy says:

      I’m so sorry to hear about your dad Michele, and so honored that you’ll be making this dish. Sharing meals and celebrating food with friends and family was a big part of my dad’s life and he passed that on to me. I have no doubt that your dad appreciates not only the meals you’re making, but the love you’re expressing through them. I hope you find joy in this time together.

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