Veal Cacciatore

1½ lbs veal for stew, 1½ inch thick pieces
¼ cup all-purpose flour
 2 tablespoons olive oil
1 can (14½ ounces) diced Italian-style tomatoes
2/3 cup ready-to-serve chicken broth
2 cloves garlic, crushed
2 medium green bell peppers, cut into thin wedges
 ½ teaspoon salt
¼ teaspoon pepper
Cooked rice
Grated Parmesan cheese

Dredge veal in flour, salt and pepper; reserve remaining flour mixture. In Dutch oven, heat oil over medium heat until hot. Brown veal (½ at a time).

Return browned veal to pan; add tomatoes, chicken broth, garlic and reserved flour mixture. Bring to a boil; reduce heat to low. Cover tightly and simmer 45 minutes. Add peppers; continue cooking, covered, 30 minutes or until veal and peppers are tender.

Serve stew over rice.

Makes 4 servings