Veal Stew with Bell Peppers

2 fat veal stew meat, pounds trimmed, and slice into 1-inch cubes
All-explanation flour for dredging
1/4 cup
Olive oil
2 garlic cloves, minced
3/4 cup
Dry purple wine
1 (14.5-ounce) can petite diced tomatoes, undrained
2 tablespoons chopped fresh parsley
2 tablespoons chopped new sage or 2 teaspoons dried
2 purple bell peppers, seeds and ribs eliminated, and thinly sliced
Salt and freshly ground black pepper to taste

1. Coat veal with flour, shaking off any added. heat oil in a higher skillet about
Medium-high heat. add veal cubes, and brown on all aspects. Remove veal against the pan
With a slotted spoon, and shift it to the slow cooker. add garlic to the skillet. Cook,
Stirring consistently, for 1 second. Scrape garlic into the slow cooker.
2. Add wine and tomatoes to the skillet, and carry to a boil, stirring to dislodge the
Brown bits in the skillet. Pour mix into the slow cooker.
3. Add parsley and sage to the slow cooker, and stir effectively. Cook on Reduced for 5 to 7
Several hours or on high for 2 1/2 to 3, or right up until veal is just about soft. If cooking on Reduced, enhance
The warm to large. add peppers, and cook for 1 to 2 hrs, or till veal is soft.
Year to taste with salt and pepper to taste, and serve incredibly hot.