Veal Stew

• 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

1. Preheat broiler and line a broiler pan with foil.
2. Place peppers, skin side up on the broiler pan.
3. Broil close to the heat source (4 inches, approx) until skin is blistered and charred, (6-7 minutes).
4. Wrap the peppers in the existing foil and cool.
5. The heat will loosen the skin.
6. Peel the peppers and cut into 1 inch cubes.
7. Set aside.
8. Preheat oven to 375 F.
9. In a large heavy skillet heat the oil over medium heat.
10. Pat veal pieces dry and dredge lightly in flour, shaking off any excess.
11. Saute several pieces of meat at a time, over medium heat until browned.
12. As the pieces brown, transfer them to a 4-quart heavy bottomed saucepan with a tight fitting cover, or Dutch oven.
13. Then, sprinkle lightly with salt and pepper.
14. Add remaining ingredients to pan.
15. Place over medium heat and bring to a boil.
16. Cover the pan, remove from heat and place in oven.
17. Cook for 1 hour, or until meat is soft, but not falling apart.
18. Adjust seasoning.

green bell peppers, olive oil, boned shoulder of veal, flour, kosher salt, freshly ground black pepper, onions, garlic, tomatoes, black olives, white wine, thyme

Taken from www.cookstr.com/recipes/veal-stew (may not work)