Veal and Pork Stew with red and yellow
peppers
1 lb. veal stew
meat, trimmed
1 lb. pork stew
meat, trimmed
2 – 3 tsp. spice
rub of choice
salt and pepper to
taste
2 – 3 Tbsp. olive
oil
red pepper, cored,
seeded and sliced
yellow pepper,
cored, seed and sliced
1 onion, peeled
and thinly sliced
4 garlic cloves,
peeled and thinly sliced
1C red wine
1C canned
tomatoes, pureed
1 Tbsp. tomato
paste
3 – 4C beef stock
1/2C fresh basil
leaves, thinly sliced
1/2C fresh oregano
leaves, coarsely chopped
1C fresh spinach
leaves, stemmed
Toss the veal and
pork stew meat with salt and pepper and spice rub to coat. Heat olive oil in a sauté pan; add the
peppers and cook until slightly browned, stirring frequently. Remove and set aside. Add the veal cubes and sauté until brown on
all sides. Remove and set aside. Repeat with pork cubes, adding more oil as
necessary. Add the onion slices and
sauté until transparent, add the garlic and stir to coat well with oil. Add the red wine and bring to a boil. Reduce by half. Return the meat to the pan. Add the canned tomatoes, tomato paste and
three cups of stock and bring to a simmer.
Simmer, stirring occasionally until the meat cubes are tender, adding
more stock as necessary. Stir in the
peppers and bring to a simmer. Add the
basil, oregano and spinach and stir in.
Season with salt and pepper to taste and serve.
MAKES: 8 servings
