I was craving some comfort food but I wanted something new. A new recipe, a new preparation, something that did not have a long list of ingredients and one that could be slowly cooked in my oven. The main ingredient, veal, jumped at me while grocery shopping and it turned into this Rustic Veal Stew with Olives and Potatoes. It ticked all the boxes, yum!
Ingredients
- 1 1/2 lb white stewing veal cut into 1" cubes
- 2 tbsp flour
- kosher salt and freshly ground black pepper
- 1 tbsp olive oil plus a drizzle more for the vegetables
- 1 medium finely chopped onion
- 2 medium sliced or chopped carrots
- 4 cloves grated garlic
- 1 14 oz chopped tomatoes
- zest from 1 whole orange
- 1/3 cup kalamata or green olives
- 3-4 sprigs fresh parsley leaves for garnish
- 2 red skinned potatoes, peeled and cut into 1" cubes
Instructions
Gather all ingredients before starting the recipe.
- Preheat oven to 325℉.
- Pat 1 1/2 lb white stewing veal dry with a paper towel, then season well with kosher salt and freshly ground black pepper. Sprinkle 2 tbsp flour on a sheet of parchment paper and mix with seasoned veal to cover all sides. Discard remaining flour.
- Heat 1 tbsp olive oil in a deep sided skillet over medium high heat. Add seasoned veal and sear until nicely browned, about 2-3 minutes per side.
- Remove veal to a plate and add a drizzle of olive oil, 1 medium finely chopped onion and 2 medium sliced or chopped carrots to the searing pan. Cook until the vegetables start to brown, about 4-5 minutes. Remove pan from heat and then add 4 cloves grated garlic and mix to combine. Return pan to the heat and cook for another minute or until the garlic becomes fragrant.
- Reduce heat to medium and add 1 14 oz chopped tomatoes, stir and scrape up all the brown bits from the bottom of the pan.
- Add zest from 1 whole orange and 1/3 cup kalamata or green olives. Stir to combine and then cover the pan with a tight-fitting lid and place the pan in a preheated oven. Set your timer for 1 1/2 hours, checking the mixture from time to time. If the pan looks a bit dry, add 1/4 cup of water at a time stirring to combine. The veal should cooked when it is tender; it may take up to 2 hours to completely cook.
- When the veal is tender, add 2 red skinned potatoes, peeled and cut into 1" cubes to a medium saucepan, cover in water and bring to a boil. Reduce to a simmer, cook for 15 minutes or until tender.
Serving
- Garnish stew with parsley and serve with plain boiled potatoes.
