Substitute boneless, skinless chicken breasts or thighs for the veal. Reduce the total cooking time to 5 hours on Low or 21/2 hours on High.In this stew the veal is braised in red wine and flavored with a combination of fresh herbs. While in Italy red bell peppers are used, I like to use a combination of colors to make the dish even prettier.
Makes 4 to 6 servings | Prep time: 15 minutes | Minimum cook time: 3 hours in a medium slow cooker
2 pounds veal stew meat, fat trimmed, and cut into 1-inch cubes
All-purpose flour for dredging
1/4 cup olive oil
2 garlic cloves, minced
3/4 cup dry red wine
1 (14.5-ounce) can petite diced tomatoes, undrained
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh sage or 2 teaspoons dried
2 red bell peppers, seeds and ribs removed, and thinly sliced
Salt and freshly ground black pepper to taste
1. Coat veal with flour, shaking off any excess. Heat oil in a large skillet over medium-high heat. Add veal cubes, and brown on all sides. Remove veal from the pan with a slotted spoon, and transfer it to the slow cooker. Add garlic to the skillet. Cook, stirring constantly, for 1 minute. Scrape garlic into the slow cooker.
2. Add wine and tomatoes to the skillet, and bring to a boil, stirring to dislodge the brown bits in the skillet. Pour mixture into the slow cooker.
3. Add parsley and sage to the slow cooker, and stir well. Cook on Low for 5 to 7 hours or on High for 21/2 to 3, or until veal is almost tender. If cooking on Low, raise the heat to High. Add peppers, and cook for 1 to 2 hours, or until veal is tender. Season to taste with salt and pepper to taste, and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variation:
Substitute boneless, skinless chicken breasts or thighs for the veal. Reduce the total cooking time to 5 hours on Low or 21/2 hours on High.