Veal Stew with Green Olives and Potatoes Recipe

Name: Veal Stew with Green Olives and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 141/2-ounce can whole tomatoes in juice; 1/2 cup (or more) water; 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

Servings: persons

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
1 141/2-ounce can whole tomatoes in juice
1/2 cup (or more) water
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

1
Combine first 4 ingredients in 1-gallon resealable plastic bag.
2
Shake to coat veal.
3
Remove veal; shake off excess flour.
4
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat.
5
Add veal; saute until brown, adding 1 tablespoon oil to skillet as needed, about 5 minutes.
6
Transfer veal to 6-quart slow cooker.
7
Add 1/2 tablespoon oil, then onions and carrots to skillet.
8
Saute 8 minutes.
9
Add garlic; stir 1 minute.
10
Transfer vegetables to slow cooker.
11
Add wine to skillet; boil until reduced by 1/3, about 1 minute.
12
Pour wine over veal.
13
Add next 3 ingredients.
14
Cover and cook until meat is tender, adding more water by 1/4 cupfuls if mixture is dry, about 4 hours.
15
Season with salt and pepper.
16
Cook potatoes in large saucepan of boiling salted water until tender, about 15 minutes.
17
Drain.
18
Divide potatoes among 4 bowls.
19
Top with stew.
20
Sprinkle with olives.

693

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Veal Stew with Green Olives and Potatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veal Stew with Green Olives and Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions