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Recipes

Veal Stew with Green Olives and Potatoes

By Marie Simmons

Recipe information

  • Yield

    4 main-course

Ingredients

1

/2 cup all purpose flour

1

teaspoon salt

1

/4 teaspoon ground black pepper

1

1/2 pounds veal stew meat, cut into 3/4-inch pieces

2

1/2 tablespoons (or more) olive oil

2

medium onions, coarsely chopped

2

large carrots, peeled, sliced

2

garlic cloves, minced

1

/2 cup dry red wine

1

14 1/2-ounce can whole tomatoes in juice

1

/2 cup (or more) water

1

/4 teaspoon ground black pepper

3

3x1/2-inch strips orange peel, cut into thin slivers

1

pound Yukon Gold potatoes, peeled, cut into 1-inch cubes

1

/4 cup coarsely chopped pitted brine-cured green olives

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Preparation

  1. Step 1

    Combine first 4 ingredients in 1-gallon resealable plastic bag. Shake to coat veal. Remove veal; shake off excess flour. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add veal; sauté until brown, adding 1 tablespoon oil to skillet as needed, about 5 minutes. Transfer veal to 6-quart slow cooker. Add 1/2 tablespoon oil, then onions and carrots to skillet. Sauté 8 minutes. Add garlic; stir 1 minute. Transfer vegetables to slow cooker.

    Step 2

    Add wine to skillet; boil until reduced by 1/3, about 1 minute. Pour wine over veal. Add next 3 ingredients. Cover and cook until meat is tender, adding more water by 1/4 cupfuls if mixture is dry, about 4 hours. Season with salt and pepper.

    Step 3

    Cook potatoes in large saucepan of boiling salted water until tender, about 15 minutes. Drain. Divide potatoes among 4 bowls. Top with stew. Sprinkle with olives.

Explore Bon AppétitStewSoups and StewsVealBeefMeatOlivePotatoVegetableCarrotYukon Gold PotatoMainDairy-FreeNut-FreeSlow CookerDinner