Ingredients
1-1/2 pounds veal for stew, cut into 1-1/2-inch pieces
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 can (14-1/2 ounces) diced Italian-style tomatoes, un-drained
2/3 cup ready-to-serve chicken broth
2 cloves garlic, minced
2 medium green bell peppers cut into thin strips
Hot cooked rice
Grated Parmesan Cheese

Method:
Combine flour, salt and pepper. Lightly coat veal with seasoned flour; reserve remaining flour. Heat oil in Dutch oven over medium heat until hot. Brown 1/2 of veal; remove from Dutch oven. Brown remaining veal and remove.

Stir tomatoes, broth, garlic and reserved flour mixture into Dutch oven. Return veal to Dutch oven; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes. Add bell peppers; continue cooking, covered, 30 minutes or until veal and peppers are tender.

Serve stew over rice; sprinkle with cheese, as desired.