Veal with olives and tomato

Ingredients

• 800 g Veal (shoulder or neck) (cut into large cubes)
• 150 g Pitted black olives (cut in half)
• 80 g Sun-dried tomatoes (coarsely chopped)
• 1 unit Onion (medium, sliced)
• 2 cloves Garlic (crushed)
• 2 tablespoons Olive oil
• 250 ml Veal stock (prepared or diluted cube)
• 300 ml Tomato purée
• 1 teaspoon Fennel seeds
• 100 ml Dry white wine (for deglazing)
• 1 sprig Bouquet garni (thyme, bay leaf, parsley) (tied in a bunch)
• Few leaves Fresh basil (for garnish)
• To taste Salt
• To taste Black pepper
• 400 g Gnocchi (optional) (to serve)

Instructions

1. Prepare the ingredients

   Slice the onion, crush the two garlic cloves, halve the olives, coarsely chop the sun-dried tomatoes and cut the veal into 3‑4 cm cubes.

   Time: PT10M

2. Sauté aromatics

   In the pot, heat 2 Tbsp olive oil over medium heat, add the onion and garlic, sweat for 5 minutes until translucent.

   Time: PT5M

   Temperature: Medium

3. Brown the veal

   Add the veal cubes to the pot, increase heat to medium‑high and brown on all sides, about 5 minutes, to achieve a nice color.

   Time: PT5M

   Temperature: Medium-High

4. Deglaze

   Pour in the dry white wine, stir scraping the browned bits from the bottom, let reduce by half (2 minutes).

   Time: PT2M

   Temperature: Medium-High

5. Add liquid and aromatics

   Stir in the veal stock, tomato purée, fennel seeds, bouquet garni, olives, sun-dried tomatoes and basil. Mix well.

   Time: PT5M

6. Simmer gently

   Reduce heat to 4/10 (low), cover the pot and let simmer for 1 hour without stirring excessively.

   Time: PT1H0M

   Temperature: Low

7. Finish and plate

   Remove the bouquet garni, season with pepper to taste, serve the stew over a bed of hot gnocchi and garnish with a fresh basil leaf.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

12 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Veal (shoulder or neck): turkey, chicken
• Instead of Pitted black olives: capers, green olives
• Instead of Sun-dried tomatoes: confited tomatoes, grilled peppers
• Instead of Onion: shallot
• Instead of Garlic: garlic powder
• Instead of Olive oil: sunflower oil
• Instead of Veal stock: chicken broth, water + vegetable cube
• Instead of Tomato purée: passata, crushed tomatoes
• Instead of Fennel seeds: anise, cumin
• Instead of Dry white wine: white wine vinegar + water, chicken broth
• Instead of Bouquet garni (thyme, bay leaf, parsley): Herbes de Provence
• Instead of Fresh basil: flat-leaf parsley
• Instead of Gnocchi (optional): pasta, rice

Equipment Needed

• Dutch oven (cast-iron pot or heavy-bottomed saucepan)
• Chef's knife
• Cutting board
• Wooden spoon
• Measuring cup
• Ladle (optional)
• Serving plate

Critical Steps — Do Not Skip

• Brown the veal to develop the fond.
• Deglaze properly with white wine to avoid flames.
• Simmer on low heat for an hour to tenderize the meat.

Chef Tips from the Video

• Use shoulder or neck veal for a more tender result.
• Add a pinch of sugar if the tomato purée is too acidic.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Can be frozen up to 2 months, thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Prepare the stew the day before and gently reheat before serving.
• The broth and purée can be homemade for more flavor.