Ingredients

1 pound veal cut for stew
2 large Cubanella peppers seeded, sliced
1 onion minced
olive oil spray for pot
1 can low-sodium V8 juice 5 1/2 oz.
1 Tbsp. minced garlic from jar
1/4 Tbsp. red wine
1 pinch thyme
1 pinch crushed red pepper
1 pinch Italian seasoning
Garlic salt to taste

Cooking Instructions

Mix everything, and place vegetables on bottom and veal chunks on top. Cook on low for 7 hours.
 
 
"Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)