Veal Stew with Olives

If I named this blog Casserole & Chocolat(e), there is a reason… I do love chocolate (yes that’s a proven fact!!) and basically anything cooked gently, slowly in a casserole.

Today, I will introduce a recipe that I cook again and again: the veal stew with olives!

Choose a nice and tender piece of veal at your butcher’s, green olives and you are almost there!!

Indeed, you are almost there because the preparation is rather simple and quick (15 – 20 minutes max), then you just leave to stew!

This dish is great for family lunches, for meals with friends on a Saturday evening: just forget your casserole a low heat during the aperitif. No need to keep an eye on your watch, the longer you cook it the better!!

And if you cook more than you need, you’ll be glad to have yummy leftovers! That’s the pleasure of traditional French gastronomy dishes!!

As for side dish, the hardest part will be to choose: rice, pasta, quinoa, potatoes, mashed veggies (parsnip, celery, potatoes), vegetables (green beans, Bruxelles sprouts, white beans, tomatoes “a la provencale”), …

We want food! We want food!

Let’s do this. The recipe, Chef!

Print Recipe

Veal Stew with Olives

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Serves: 6 Difficulty: Medium Price: $$

Cooking Time: 1 hour 15 min

Ingredients

• 1 kg - 1,2 kg veal
• 20 g butter
• 3 tablespoons vegetal oil
• 1 onion
• 4 cloves of garlic
• 1/4 celery root
• 2 tomatoes
• 100 g green olives (or more!)
• 1 chicken or veal stock cube Maggi
• 1 teaspoon of tomato concentrate
• Salt
• Pepper
• Mild red pepper
• Espelette red pepper
• Ground ginger

Instructions

1

Peel and cut the vegetables. Chop the onion.

2

Melt the butter with the oil in the cocotte. Roast the veal cut in cubes until golden on each side.

3

Set aside on a plate. Fry the onion in the cocotte.

4

Add the garlic, then the celery and tomato cubes. Cook for 4-5 minutes.

5

Add the veal cubes and the juice that you may have in the plate. Add the olives.

6

Lower the heat.

7

Prepare 1 liter of broth with the chicken or veal stock cube. Pour in your cocotte.

8

Add the tomato concentrate, the spices and seasonings.

9

Do not add salt at this point (the broth is salted), do not add pepper either.

10

Let cook slowly for 1 hour with cover.

11

Mix gently during cooking.

12

When cooking is over, check the sauce seasoning with spices, salt and pepper.

Notes

You can thicken the sauce with one or two tablepsoons of flour.