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3.64 from 58 votes
Veal and Peppers braised in tomato sauce in a large pot.
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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
Author: Cathy Roma | What Should I Make For...
Ingredients
  • 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
Instructions
  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, red pepper flakes and veal to the sauce. 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*
Fat 18g28%
Saturated Fat 6g38%
Cholesterol 156mg52%
Sodium 421mg18%
Potassium 1068mg31%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 8g9%
Protein 39g78%
Vitamin A 2060IU41%
Vitamin C 90.1mg109%
Calcium 85mg9%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.