Veal and pepper stew with mushrooms

 

     This stew can be made up to 2 days ahead and refrigerate, covered, and the flavor will improve. Gently reheat.

Makes 6 servings

• ¼ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 pounds boneless veal shoulder, cut into 1½-inch pieces
• 4 tablespoons olive oil
• 2 cups onion wedges
• 2 large cloves garlic, finely chopped
• ¾ cup dry red wine
• 1 can/13¾ ounces beef broth or homemade
• 1 bay leaf
• 3 cups mushrooms halves
• 1 large sweet red pepper, cored, seeded and cut into 1½-inch pieces
• 1 large yellow pepper, cored, seeded and cut into 1½-inch pieces
• Chopped parsley, for garnish

1. Combine flour, salt and pepper on waxed paper ; dredge veal in flour.
2. Working in batches to avoid overcrowding, brown veal in 3 tablespoons oil in large saucepan or Dutch oven over medium-high heat ; remove veal as it browns to a bowl.
3. Add remaining tablespoon oil to drippings in saucepan ; place over medium heat, add onion and garlic, sauté 5 minutes.
4. Add wine ; increase heat to high, stirring up any brownedbits from bottom of saucepan.
5. Return veal to saucepan ; add beef broth and bay leaf.
6. Bring to boiling ; lower heat, cover and simmer 45 minutes.
7. Stir in mushrooms and peppers.
8. Bring to boiling ; lower heat, cover and simmer 30 minutes or until meat and vegetables are tender.
9. Skim any fat from the surface and discard ; remove bay leaf before serving.
10. Garnish with chopped parsley.

BON APPÉTIT