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Ingredients

• About 512 tablespoons extra virgin olive oil
• 3 garlic cloves, peeled and crushed
• 5 fresh sage leaves plus 1 tablespoon finely chopped sage
• 112 pounds boneless veal stew meat
• Kosher salt and freshly ground black pepper
• 34 cup dry white wine
• 1 tablespoon tomato paste
• About 34 cup chicken broth or water
• 2 cups diced red or yellow peppers
• 2 cups diced onions
• 1 tablespoon finely chopped fresh rosemary

Description

Serious Eats