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Ingredientes
- 5 tbsp. extra virgin olive oil
- 3 pound veal stew meat, cut into 1 1/2 inch pcs
- 1/2 c. minced carrots
- 1/2 c. minced onion
- 1/4 c. flour
- 2 cans chicken stock (2 1/2 c.)
- 1 (28 ounce.) can Italian plum tomatoes, liquid removed
- 3 parsley sprigs
- 2 med. garlic cloves, crushed
- 1 teaspoon dry thyme, crumbled
- 1 bay leaf, crumbled
- 1/2 teaspoon dry basil, crumbled
- Salt and pepper
- 1 lg. red bell pepper, seeded and cut into 1 inch pcs
Direcciones
- Heat 5 Tbsp. oil in heavy pot over medium high heat. Pat veal dry. Add in to pan in batches and cook till brown on all sides, adding more oil if necessary, about 10 min. Drain on paper towel. Add in onion and carrots to pan and cook 5 min, stirring frequently.
- Return veal to pan; sprinkle with flour. Stir 2 min. Add in stock and bring to boil, scraping up brown bits. Fold in tomatoes, parsley, garlic, bay leaf, thyme, basil, salt, and pepper. Bring to simmer stirring constantly and breaking up tomatoes. Reduce heat and cover. Simmer 1 hour. Uncover and simmer till veal is tender, about 20 min.
- Add in bell pepper and cook till tender, about 10 min. Transfer meat and pepper to bowl using slotted spoon. Throw away parsley. Skim surface of cooking liquid. Boil till reduced to about 1 3/4 c., stirring occasionally, about 15 min. Return meat and pepper to pan. May be made ahead and rewarmed. Serve over fettuccine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 363g | |
| Recipe makes 4 servings | |
| Calories 231 | |
| Calories from Fat 155 | 67% |
| Total Fat 17.5g | 22% |
| Saturated Fat 2.47g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 432mg | 18% |
| Potassium 435mg | 12% |
| Total Carbs 15.21g | 4% |
| Dietary Fiber 3.4g | 11% |
| Sugars 4.03g | 3% |
| Protein 4.26g | 7% |
