Veal Stew with Bell Peppers

Veal Stew with Bell Peppers

2 fat veal stew meat, pounds trimmed, and slice into 1-inch cubes
All-explanation flour for dredging
1 / 4 cup
olive oil
2 garlic cloves, minced
3 / 4 cup
dry purple wine
1 (14.5-ounce) can petite diced tomatoes, undrained
2 tablespoons chopped contemporary parsley
2 tablespoons chopped new sage or 2 teaspoons dried
2 purple bell peppers, seeds and ribs eliminated, and thinly sliced
Salt and recently flooring black pepper to flavor

1. Coat veal with flour, shaking off any added. Warmth oil within just a higher skillet about
medium-significant warm. Insert veal cubes, and brown upon all aspects. Remove veal against the pan
with a slotted spoon, and shift it to the sluggish cooker. Include garlic to the skillet. Cook,
stirring consistently, for 1 second. Scrape garlic into the sluggish cooker.
2. Insert wine and tomatoes to the skillet, and carry to a boil, stirring to dislodge the
brown bits in just the skillet. Pour mix into the sluggish cooker.
3. Increase parsley and sage to the sluggish cooker, and stir effectively. Cook upon Reduced for 5 to 7
several hours or upon Higher for 2 1 / 2 to 3, or right up until veal is just about soft. If cooking upon Reduced, enhance
the warm to Significant. Insert peppers, and cook for 1 to 2 hrs, or till veal is soft.
Year to style with salt and pepper to style, and provide incredibly hot.