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Veal and Peppers

1 pound veal -- cut for stew
2 large Cubanella peppers -- seeded, sliced
1 onion -- minced
olive oil spray -- for pot
1 can low-sodium V-8 juice - (5 1/2 oz)
1 tablespoon minced garlic (from jar)
1/4 tablespoon red wine
1 pinch thyme
1 pinch crushed red pepper
1 pinch Italian seasoning
Garlic salt -- to taste


Mix everything, and place veggies on bottom and veal chunks on top. Cook on LOW for 7 hours.

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