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Braised Veal and Peppers

A comforting Italian dish that fills your house with warmth and flavor, featuring tender braised veal and sweet peppers simmered to perfection.
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Prep Time 20 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Veal
  • 2 tablespoons extra virgin olive oil
  • 2.5 pounds boneless veal, in 1-inch cubes
  • 1/4 cup all-purpose flour
  • 1.5 teaspoons kosher salt, or to taste
  • 1 teaspoon freshly ground black pepper, or to taste
For the Sauce
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3/4 cup dry white wine
  • 6 ounces tomato paste
  • 26 ounces chopped tomatoes
  • 1.5 cups chicken stock
  • 1 teaspoon granulated sugar
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh parsley, minced
  • 1 pinch red pepper flakes
For the Peppers and Serving
  • 3 bell peppers, seeded and thinly sliced
  • 1 tablespoon red wine vinegar
  • Cooked pasta or rice, for serving

Method
 

Preparation
  1. Pat the veal cubes dry with paper towels and season with salt and pepper. Toss in flour to coat evenly.
  2. Heat olive oil in a Dutch oven over medium-high heat. Brown the veal in two batches for even cooking.
  3. Sauté onion until soft, then add garlic and stir for 30 seconds.
  4. Deglaze the pot with white wine, scraping up browned bits.
  5. Stir in tomato paste and cook for 1-2 minutes.
  6. Add chopped tomatoes, chicken stock, sugar, oregano, parsley, and red pepper flakes. Bring to a gentle bubble.
  7. Return browned veal to the pot, cover, and reduce heat. Simmer for 1 hour, stirring occasionally.
Adding Peppers
  1. Add sliced bell peppers and red wine vinegar to the pot. Stir gently and cover.
  2. Cook for another hour until veal is tender and peppers are soft.
Final Steps
  1. Taste and adjust seasoning as needed. Let the pot rest for 5 minutes before serving.

Notes

Serve with pasta or rice to soak up the delicious sauce. Store leftovers in an airtight container for up to 4 days.