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The Watercooler
Meals that freeze well?
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<blockquote data-quote="smallworld" data-source="post: 309569" data-attributes="member: 2423"><p>Italian Veal (or Beef) Stew</p><p> </p><p>1/4 cup olive oil</p><p>3 pounds veal stew meat, cut into 1-inch cubes</p><p>3 cloves garlic, minced</p><p>1 red bell pepper, cut into 1-inch squares</p><p>1 green bell pepper, cut into 1-inch squares</p><p>1 yellow bell pepper, cut into 1-inch squares</p><p>3 tablespoon all-purpose flour</p><p>1 tablespoon tomato paste</p><p>3/4 to 1 cup dry white wine</p><p>1 can (35 oz) plum tomatoes, drained and coarsely chopped</p><p>1 heaping tablespoon dried Italian herb blend</p><p>1/2 cup black olives, coarsely chopped</p><p>1/2 cup green olives, coarsely chopped</p><p> </p><p>Heat the oil in a large heavy pot over medium-high heat. Add the veal (or beef)cubes and brown on all sides. Remove and set aside.</p><p> </p><p>Add the garlic and saute until softened, 2 to 3 minutes. Stir in the peppers and saute, stirring frequently, 5 minutes more.</p><p> </p><p>Stir in the flour and tomato paste and cook 1 minute. Gradually stir in the wine and tomatoes. Return the veal to the pot and add the Italian herbs and olives. Season the stew with salt and pepper. Simmer uncovered over medium-low heat until the meat is very tender, about 1 hour. </p><p> </p><p>Makes 6 to 8 servings.</p></blockquote><p></p>
[QUOTE="smallworld, post: 309569, member: 2423"] Italian Veal (or Beef) Stew 1/4 cup olive oil 3 pounds veal stew meat, cut into 1-inch cubes 3 cloves garlic, minced 1 red bell pepper, cut into 1-inch squares 1 green bell pepper, cut into 1-inch squares 1 yellow bell pepper, cut into 1-inch squares 3 tablespoon all-purpose flour 1 tablespoon tomato paste 3/4 to 1 cup dry white wine 1 can (35 oz) plum tomatoes, drained and coarsely chopped 1 heaping tablespoon dried Italian herb blend 1/2 cup black olives, coarsely chopped 1/2 cup green olives, coarsely chopped Heat the oil in a large heavy pot over medium-high heat. Add the veal (or beef)cubes and brown on all sides. Remove and set aside. Add the garlic and saute until softened, 2 to 3 minutes. Stir in the peppers and saute, stirring frequently, 5 minutes more. Stir in the flour and tomato paste and cook 1 minute. Gradually stir in the wine and tomatoes. Return the veal to the pot and add the Italian herbs and olives. Season the stew with salt and pepper. Simmer uncovered over medium-low heat until the meat is very tender, about 1 hour. Makes 6 to 8 servings. [/QUOTE]
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Meals that freeze well?
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