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Veal stew with olives is a treasured dish from traditional French cuisine that combines tender meat with Mediterranean olive flavors and aromatic herbs. This cherished family recipe has been passed down through generations, offering a comforting meal that adapts perfectly to any season.
The secret to this recipe lies in patient, slow cooking. The rich sauce begs to be soaked up with crusty bread, making it a perfect Sunday dinner option.
Essential Ingredients
- Veal: Select shoulder or neck cuts for the most flavor and tenderness
- Picholine Olives: Their firm texture and mild taste enhance without overpowering
- Dry White Wine: Use good quality cooking wine for depth of flavor
- Fresh Herbs: Thyme and bay leaves gently infuse during cooking
Step-by-Step Instructions
- Vegetable Preparation
- Cut peppers into uniform small dice
- Finely mince garlic and onion
- Blanch and peel tomatoes
- Browning the Meat
- Heat olive oil until hot but not smoking
- Brown veal pieces in small batches
- Avoid overcrowding the pot
- Making the Sauce
- Sweat vegetables in meat drippings
- Deglaze with white wine
- Gradually incorporate flour
- Braising
- Maintain gentle simmer
- Monitor sauce consistency
- Season at the end
- Final Steps
- Remove herb sprigs
- Add fresh parsley
- Rest before serving
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Serving Suggestions
This veal stew pairs beautifully with several sides. Basmati rice soaks up the sauce perfectly, while steamed potatoes offer rustic authenticity. For a lighter option, serve with grilled seasonal vegetables.
Storage and Reheating
Allow the stew to cool completely before refrigerating in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of stock if needed to maintain consistency.
Frequently Asked Questions
- → What’s the best cut of veal for this recipe?
- Go for veal stew meat, cut into large cubes, for the best results.
- → Can I use a different type of olives?
- Absolutely, you can mix green and black olives or pick your favorite type.
- → How can I thicken the sauce?
- If the sauce feels too thin, leave it uncovered to cook longer or mix in a little flour dissolved in broth.
- → Can I make this dish ahead of time?
- Yes, it can be prepared in advance and reheated gently before serving.
- → What side dishes go well with this?
- It’s perfect served with pasta, steamed potatoes, rice, or couscous.