Veal Stew with Green Olives and Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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.
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.
4. Per serving: calories, 479; total fat, 18 g; saturated fat, 4 g; cholesterol, 117 mg; fiber, 6 g Nutritional analysis provided by Bon Appétit
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