Veal Stew
Instructions:
- 3 green bell peppers: cored, seeded and quartered
- 1/4 cup olive oil
- 3 pounds boned shoulder of veal trimmed of gristle and fat and cut into 1 1/2 inch pieces
- Unbleached flour
- Kosher salt
- Freshly ground black pepper
- 2 onions, finely chopped
- 2 garlic cloves, finely chopped*
- One 28-ounce can peeled, imported tomatoes, coarsely chopped
- 15 black olives, pitted and coarsely chopped
- 1/2 cup dry white wine
- 10 sprigs fresh thyme
Preheat broiler and line a broiler pan with foil.
Place peppers, skin side up on the broiler pan. Broil close to the heat source (4 inches, approx) until skin is blistered and charred, (6-7 minutes). Wrap the peppers in the existing foil and cool. The heat will loosen the skin. Peel the peppers and cut into 1 inch cubes. Set aside.
PREHEAT OVEN TO 375 F.
In a large heavy skillet heat the oil over medium heat. Pat veal pieces dry and dredge lightly in flour, shaking off any excess. Saute several pieces of meat at a time, over medium heat until browned. As the pieces brown, transfer them to a 4-quart heavy bottomed saucepan with a tight fitting cover, or Dutch oven. Then, sprinkle lightly with salt and pepper. Add remaining ingredients to pan. Place over medium heat and bring to a boil. Cover the pan, remove from heat and place in oven. Cook for 1 hour, or until meat is soft, but not falling apart.
Adjust seasoning.