French cuisine never disappoints. This dish won't take much time to prepare, although the longer this stew simmers, the better it will be.
Veal stew with olives is one of the Corsican specialties, especially appreciated in gastronomy, and Corsicans usually serve this stew with pasta, but it also goes well with young (boiled) potatoes.
Although we list the ingredients for 4 people, you can add more ingredients and spices if you like - because there's nothing better than leftovers from a fine stew, which are just as good, and often even better, eaten the day after!
Veal stew with olives
Ingredients
- 600 g boneless veal shoulder
- 5 shallots
- 3 cloves of garlic
- 2 carrots
- ½ celery
- 2 tablespoons of oil
- 1 teaspoon of tomato concentrate
- 150 ml of dry red wine
- 350 ml beef stock
- 1 bay leaf
- 2 grains of allspice
- teaspoon of chopped rosemary
- teaspoon of chopped thyme
- salt
- ground fresh paprika
- 10 pitted black olives
Directions
- Cut the meat into cubes. Peel the shallot and garlic and cut in half. Peel the carrot and celery and cut into small cubes.
- Heat the oil in a pot, fry the meat until browned, then take it out.
- Fry the prepared vegetables in meat fat, stir in tomato concentrate and pour wine over everything.
- When part of the wine has evaporated, add the soup base, spices and herbs, and season the vegetables with salt and pepper.
- Return the meat to the pot, cover and let the stew simmer for about 1.5 hours. About 15 minutes before the end of cooking, add olives to the stew, which can be halved if desired.
