Veal and Peppers Recipe | Cook the Book

A dish of braised veal and peppers.
Photograph: Caroline Russock

When it's cold outside I rely on my oven more than our old temperamental radiators—a slow braise warms the kitchen like nothing else. I decided to try out a braise from Salt to Taste by Marco Canora.

Veal is another protein I don't cook very frequently but this recipe for Veal and Peppers seemed like an ideal cold-weather meal. Canora recommends using veal breast since it has a good deal of fat but really, any type of stew meat could be substituted.

Although the recipe is pretty standard sear-and-braise, what sets it apart is the onions and peppers that are sauteed separately and added in the final stage of cooking to preserve their individual flavors. Once the peppers and onions are added, the veal is super tender and the thick sauce is richly flavored with the wonderful combination of slowly-cooked meat, sage, sweet peppers, and onions.

Be prepared, this stew makes for some serious soppage, so make sure to have plenty of crusty bread on

Recipe Facts

Cook: 95 mins
Total: 95 mins
Serves: 4 to 6 servings

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  • About 5 1/2 tablespoons extra-virgin olive oil

  • 3 garlic cloves, peeled and crushed

  • 5 fresh sage leaves plus 1 tablespoon finely chopped sage

  • 1 1/2 pounds boneless veal stew meat

  • Kosher salt and freshly ground black pepper

  • 3/4 cup dry white wine

  • 1 tablespoon tomato paste

  • About 3/4 cup chicken broth or water

  • 2 cups diced red or yellow peppers

  • 2 cups diced onions

  • 1 tablespoon finely chopped fresh rosemary


  1. Combine 3 1/2 tablespoons oil, the garlic, and 5 sage leaves in a large skillet. Heat over high heat. When the garlic and sage begin to brown, about 5 minutes, remove them from the pan and reserve.

  2. While the oil heats, dry the meat on paper towels. Season the meat with salt and pepper and add about half of it to the pan. Cook, turning the meat, until it is browned on all sides, about 7 minutes. Transfer the meat to a bowl with a slotted spoon and brown the second batch.

  3. Return the browned veal and reserved sage and garlic to the skillet. Add the wine and deglaze the pan, scraping up the fond (browned bits) as the wine simmers and reduces.

  4. When the pan is almost dry, add the tomato paste. Stir to coat the meat with the tomato. Cook for a couple of minutes, then add 1/2 cup broth. Reduce the heat, partially cover the pan, and simmer gently until the meat is almost tender, about 1 hour, adding more broth from time to time to prevent the pan from getting too dry.

  5. Meanwhile, heat a skim of oil, about 2 tablespoons, over high heat in another skillet. Add the peppers and onions, season with salt and pepper, and cook, stirring frequently, until the vegetables begin to soften and caramelize, about 7 minutes. Remove the peppers and onions from the heat.

Nutrition Facts (per serving)
445 Calories
25g Fat
16g Carbs
37g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 445
% Daily Value*
Total Fat 25g 32%
Saturated Fat 7g 33%
Cholesterol 126mg 42%
Sodium 515mg 22%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 8%
Total Sugars 5g
Protein 37g
Vitamin C 101mg 504%
Calcium 63mg 5%
Iron 3mg 15%
Potassium 771mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)