Veal Stew With Green Olives And Potatoes Recipes

VEAL STEW

Steps:

• In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
• Add meat to the pot, and brown evenly.
• Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.

VEAL STEW WITH GREEN OLIVES AND POTATOES

Steps:

• 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.
• 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.
• 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.

POTATO AND GREEN OLIVE STEW

Steps:

• Combine olives and lemon juice in medium bowl. Let marinate at least 3 hours at room temperature, tossing occasionally. (Can be made 1 day ahead. Cover and chill.)
• Heat oil in heavy large pot over medium heat. Add onions and sauté 5 minutes. Add potatoes, paprika, black pepper, cayenne pepper, and olives with lemon juice; stir to blend. Add 1 1/2 cups water and bring to boil. Cover, reduce heat to medium-low, and simmer until potatoes are tender, stirring occasionally, about 15 minutes. Mix in tomatoes. Simmer uncovered until flavors blend, about 10 minutes longer. Season stew with salt. Transfer to bowl. Garnish with lemon wedges.

VEAL, POTATO, AND GREEN BEAN STEW

Steps:

• 1 In a large pot, cook the onions in the oil over medium heat, stirring frequently, until tender and golden, about 10 minutes. Add the veal pieces to the pot. Cook until lightly browned, about 15 minutes. 2 Sprinkle with salt and pepper. Add the rosemary and garlic. Stir in the tomato paste. Add the wine and simmer until most of the liquid evaporates, about 3 minutes. 3 Add the potatoes to the pot. Sprinkle with salt and pepper to taste. Add 2 cups water and bring the mixture to a simmer. 4 Lower the heat. Cover the pot and cook, stirring occasionally, 1 hour or until the veal is tender when pierced with a fork. 5 Add the green beans to the pot and simmer 10 minutes more or until all of the meat and vegetables are tender. Taste and adjust seasoning. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

VEAL STEW (OR BEEF, OR PORK) WITH OLIVES AND OUZO

Steps:

• Brown meat in butter; add onion, season and pour ouzo over.
• Add basil, capers, tomato juice and paprika to taste.
• Season to taste.
• Add a little water, about 1 cup, and simmer, covered 25 minutes (you may need to add a bit more water near the end).
• Add olives and simmer 5-6 minutes longer.
• Remove onion, puree, and re-add to sauce.