Sunday, October 21, 2018

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