Veal Stew with Green Olives and Potatoes

Name: Veal Stew with Green Olives and Potatoes
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

By Marie Simmons

February 29, 2004

Recipe notes