This is a novel take on veal stew and well worth it.

2 tablespoons oil

2 pounds veal stew meat

1 tablespoon chili powder

1 teaspoon cumin

2 teaspoons minced garlic

1 red pepper, chopped

1 green pepper, chopped

1 yellow pepper, chopped

1 red onion, chopped

1 cup salsa

1 (15-1/2 ounce) can chili beans, undrained

1 (14-1/2 ounce) can stewed tomatoes

In a medium-sized Dutch oven, heat oil over medium-high heat.  Add veal, chili powder, cumin and garlic and sauté for about 10 minutes.  Add peppers and onion and sauté an additional 5 minutes.  Add remaining ingredients and bring to a boil.  Reduce heat simmer for 2 to 3 hours – until veal is soft.  Garnish with cilantro and avocado and serve over rice.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!