Monday, February 11, 2008

Veal Stew with Green Olives and Potatoes - Adapted from Bon Appetit

Coat 1-1 1/2 lb veal stew with flour seasoned with salt and pepper to taste. Brown the veal in 4T olive oil in an oven proof pot and remove to a plate. Add 2 cloves minced garlic, 1 med. diced onion, and 1 large diced carrot. Cook until the onion softens. Deglaze the pan with 1/2C red wine. Return the meat to the pan along with 1-14 oz. can of tomatoes with their juice, and 1/2 of an orange peel cut into thin strips . Add enough stock or water to just cover the meat. Cover the pan and bake in a 275 degree F oven for 2 hrs. After 2 hrs., add 2 chunked potatoes, 1/2C green olives, 4oz. sliced muchrooms and continue cooking for another hour. We like to saute the muchrooms before adding them to the stew. Add more liquid or stock as necessary to keep the meat covered as it cooks. When the potatoes are cooked through, serve the stew with some good bread. Excellent with a big red wine.



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