1/2 stick of butter
2 tablespoons olive oil
2 lbs boneless veal shoulder cut for stew
fresh ground black pepper
1/3 cup finely chopped yellow onion
1 large can canned whole peeled potatoes, coarsely chopped
2 green peppers
2 yellow (or red) peppers
1/2 cup heavy cream
Melt butter and oil in large braising pan. Saute veal pieces in frying pan on both sides until lightly braised. Remove meat to a plate and set aside.
Remove pan from heat and add onion. Put back on stove on low and lightly sauté onions until they turn golden brown.
Add tomatoes, and any juice from can, salt and pepper and return meat to the pan. When tomatoes start bubbling, adjust to a light simmer. Cover pan with lid and cook until meat is tender 1 to 1½ hours. Stir every twenty minutes or so, if liquid starts to evaporate, add a little water or white wine.
While meat cooks, remove core, pith and seeds from peppers. Cut into thin strips. When veal is tender, add peppers and cover pan again. Continue cooking until peppers are cooked about ten or fifteen minutes more. Add the cream, stir for about 45 seconds, and serve.
This can be prepared before hand, even a day or day and then heated for twenty minutes before serving.
Adapted from Giuliano Hazan’s “Every Night Italian”.