Ingredients:

3 lbs Veal Stew 1500g
to taste: salt & pepper
¼ cup vegetable or corn oil 60ml
2 cups chopped onions 500ml
2 cups red or green peppers 500ml
2 cups peeled, fresh or canned tomatoes 500ml cut into cubes
1 clove garlic, chopped

Methods:

Preheat oven to 325ºF. (162°C).Heat oil in casserole and add onion, sweet peppers and Veal.Sprinkle with salt and pepper stir to blend.Add tomatoes and garlic stir to blend.Bring to a boil on top of the stove.Cover and place in oven to bake for 2 hours.Remove casserole and pour off cooking liquid into a saucepan and set meat aside.Skim off fat and reduce sauce and pour over meat.Serve with: rice