Ingredient:
2 tbsp plain flour
Salt and black pepper
1.5 kg (3 lb) stewing weal, cut into 3.5 cm (1 ½ in) cubes
2-3 tbsp olive oil
2 garlic cloves, crushed
1 red 1 green, and 1 yellow pepper, halved deseeded, and cut into strips
250 ml (8 fl oz) dry white wine
2×400 g cans chopped tomatoes
4 tbsp tomato puree
1 tsp chopped rosemary
250 g (8 oz) pitted black olives
1 tbsp chopped fresh rosemary, to garnish
1 tbsp chopped parsley, to garnish

Method:
Put the flour into a plastic bag and season with salt and pepper. Toss the veal in the seasoned flour to coat lightly.

Heat the oil in a large flameproof casserole. Add the veal and sprinkle with half of the garlic, then cook for 5-7 minutes until browned all over. Lift out the veal and set aside.

Add the peppers and cook, stirring, for 3 minutes, until almost soft. Remove from the casserole and set aside.

Return the veal to the casserole, and add the wine, tomatoes, tomato puree, remaining garlic, and rosemary. Cover and simmer for 1 hour.

Return the peppers to the casserole and cook for a further 30 minutes or until the meat is very tender.

Stir the olives into the casserole and heat through. Serve hot, lightly sprinkled with rosemary and parsley.