Italian Veal Stew with Tomatoes

11 85 500
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 10 min 4
Italian Veal Stew with Tomatoes
Health Rating


1 dash Black pepper
3/4 cup Chicken broth (stock)
1 can(s) (16 oz) Diced tomatoes, canned (do not drain)
2 clove(s) Garlic (minced)
2 tbsp Olive oil
1/2 cup Parmesan cheese, grated
1/2 tsp Salt
2 medium pepper(s) Green bell pepper (cut into thin strips)
500 gm Veal, sirloin, lean (cut into 1-1/2-inch pieces (4cm))
1/4 cup All-purpose white flour
1 cup White rice, long-grain, dry


Combine flour, salt and pepper. Lightly coat veal with seasoned flour; reserve remaining flour.

Heat oil in Dutch oven over medium heat until hot. Brown 1/2 of veal; remove from Dutch oven and set aside. Brown remaining veal and set aside.

Whisk the reserved flour into warmed chicken broth. Stir tomatoes, broth mixture, and garlic into Dutch oven. Return veal to Dutch oven; bring to a boil.

Reduce heat; cover tightly and simmer 45 minutes.

Add bell peppers; continue cooking, covered, until veal and peppers are tender.

Cook the rice in 2 cups of water. Bring the rice and water to a boil, cover, reduce heat and let it simmer until all the water is absorbed and the rice is cooked through.

Serve stew over rice; sprinkle with cheese if desired.

Nutrition Facts

Per Portion

Calories 500
Calories from fat 131
Calories from saturated fat 39
Total Fat 14.6 g
Saturated Fat 4.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 7.2 g
Cholesterol 110 mg
Sodium 886 mg
Potassium 1042 mg
Total Carbohydrate 57 g
Dietary Fiber 4.3 g
Sugars 2.2 g
Protein 37 g

Dietary servings

Per Portion

Grain 1.7
Meat 1.4
Milk Alternative 0.2
Vegetables 2.0

Energy sources