Hearty Veal Stew with Red Wine and Sweet Peppers – Kosher Recipes | OU Kosher Certification
Capers lend tangy contrast to the sweet bell peppers. Serve the stew over egg noodles.
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Ingredients
- 2 lbs. trimmed veal stew meat, cut into 1-inch pieces
- ¼ cup flour
- 2 Tablespoons olive oil
- 3 garlic cloves, flattened
- 2 Tablespoons (¼ stick) margarine
- ¾ cup dry red wine
- 2 cups canned Italian-style tomatoes with juice
- 1 Tablespoon crumbled dried sage leaves
- 2 red bell peppers, cut into 2x½-inch strips
- 2 Tablespoons drained capers
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