Tuscan Black Pepper Stew

• 3 12 lbs stewing veal, cubed
• 4 garlic cloves, crushed
• 1 14 lbs tomatoes, diced
• 1 pinch salt
• 1 12 tablespoons fresh coarse ground black pepper
• 1 12 cups dry red wine

1. Place the meat in a large saucepan.
2. Add the garlic, tomatoes, salt and pepper.
3. Add enough water to cover the meat using at least 4 cups
4. Cook over medium heat for 1 hour 45 minutes stirring occasionally.
5. When the cooking time is up, add the wine and cook for an additional 1 hour adding additional water as necessary to keep the veal from drying out or burning.

stewing veal, garlic, tomatoes, salt, fresh coarse ground black pepper, red wine

Taken from www.food.com/recipe/tuscan-black-pepper-stew-204713 (may not work)