Can I make Braised Veal and Peppers in a slow cooker?

Yes. Brown the veal, onions, and garlic on the stovetop first to develop flavor, then transfer everything except the bell peppers and vinegar to the slow cooker. Cook on Low for 7–8 hours or High for 4–5 hours. Add the peppers during the final hour of cooking and stir in the red wine vinegar just before serving.

What is the best wine to use for Braised Veal and Peppers

A dry white wine such as Pinot Grigio, Sauvignon Blanc, or Chardonnay works well. The wine adds brightness and depth to the tomato sauce while balancing the richness of the veal. If you prefer not to cook with wine, substitute additional chicken stock with a small squeeze of lemon juice for acidity

How do I know when the veal is fully cooked?

The veal is ready when it becomes fork-tender and easily pulls apart without resistance. Depending on the size of the cubes and the cut of meat, this usually takes about two hours of gentle braising. Cooking at a low temperature ensures the meat stays juicy instead of becoming tough.

Can I use other meats instead of veal

Absolutely. While Braised Veal and Peppers has a delicate flavor that makes it unique, boneless pork shoulder, beef chuck, or even chicken thighs can be used as alternatives. Keep in mind that different meats may require slight adjustments to the cooking time, but the tomato and pepper sauce pairs beautifully with each option

Braised Veal and Peppers - recipe maestro

Name: Braised Veal and Peppers
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 30 min
Cuisine: Italian
Ingredients: 2 tbsp extra virgin olive oil; 2 1/2 lb boneless veal, cut into 1-inch cubes; 1/4 cup all-purpose flour; 1 medium onion, diced; 3 cloves garlic, minced; 3/4 cup dry white wine; 6 oz tomato paste; 26 oz chopped tomatoes; 1 1/2 cups chicken stock; 1 tsp granulated sugar; 1 tsp dried oregano; 1 tbsp fresh parsley, minced; 1 pinch red pepper flakes; 3 bell peppers, seeded and thinly sliced; 1 tbsp red wine vinegar; 1 1/2 tsp kosher salt, or to taste; 1 tsp freshly ground black pepper, or to taste; Cooked pasta or rice, for serving

Description

Braised Veal and Peppers is a comforting Italian main dish featuring tender cubes of veal slowly braised in a rich tomato sauce with sweet bell peppers, garlic, herbs, and white wine. The slow-cooking process creates fork-tender meat and a deeply flavorful sauce that pairs perfectly with pasta, rice, or crusty bread.

Ingredients

Scale

2 tbsp extra virgin olive oil
2 1/2 lb boneless veal, cut into 1-inch cubes
1/4 cup all-purpose flour
1 medium onion, diced
3 cloves garlic, minced
3/4 cup dry white wine
6 oz tomato paste
26 oz chopped tomatoes
1 1/2 cups chicken stock
1 tsp granulated sugar
1 tsp dried oregano
1 tbsp fresh parsley, minced
1 pinch red pepper flakes
3 bell peppers, seeded and thinly sliced
1 tbsp red wine vinegar
1 1/2 tsp kosher salt, or to taste
1 tsp freshly ground black pepper, or to taste
Cooked pasta or rice, for serving

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Instructions

Heat the olive oil in a Dutch oven over medium-high heat.
Season the veal with kosher salt and black pepper, then coat evenly with the flour.
Brown the veal in two batches until golden on all sides. Transfer to a plate.
Add the diced onion and garlic to the pot and cook until softened and lightly golden.
Pour in the white wine and scrape up the browned bits from the bottom of the pot. Simmer until the wine is mostly reduced.
Stir in the tomato paste and cook for 1 to 2 minutes.
Add the chopped tomatoes, chicken stock, sugar, oregano, parsley, and red pepper flakes.
Return the browned veal to the pot, season with additional salt and pepper if needed, cover, and simmer over very low heat for 1 hour, stirring occasionally.
Add the sliced bell peppers and the red wine vinegar. Stir well, cover, and continue cooking for another 1 hour until the veal is fork-tender and the peppers are soft.
Serve hot over cooked pasta or rice with fresh parsley if desired.

Notes

Brown the veal in batches to achieve better caramelization.
Cook over low heat for the most tender texture.
Add the peppers during the second hour so they stay soft without breaking down completely.
The flavor improves after resting overnight in the refrigerator.
Store leftovers in an airtight container for up to 4 days.
Freeze for up to 3 months and thaw overnight before reheating.
Serve with crusty Italian bread, pasta, rice, or creamy polenta.

Prep Time: 20 minutes
Cook Time: 2 hours 10 minutes
Category: Main Course
Method: Braising
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 412 kcal
Sugar: 8 g
Sodium: 421 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 2 g
Protein: 39 g
Cholesterol: 156 mg