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.

No additional tips available.

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

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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.

Veal Stew with Green Olives and Potatoes

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