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