Sauté de veau aux olives (Veal and olives stew)

Sauté de veau aux olives or veal and olives stew, so We arrived in France for the summer, we are going to stay with Chantal, Patrick’s mother, in a small town called “Les Issambres” Between Sainte Maxime and Saint Raphael, the house is placed in a hill just in front of the Saint Tropez bay. We are enjoying a great weather and just relaxing in the beach. Of course eating so many good meals I don’t know when to start. Last week we had some family over and we decided to cook this recipe for dinner.

Fairly simple, is almost one pot meal! here I will present step by step this recipe, in order to begin you will need the following:

Sauté de veau aux olives

Prep Time: 20 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 20 minutes minutes

Servings: 8

Author: Gaila - The Petit Gourmet

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Ingredients

• 2 tablespoons of olive oil
• 2 pounds veal cut into pieces shoulder
• 1/2 pound bacon cut into cubes
• 3/4 cup green olives
• 34 cup black olives
• 2 garlic cloves crushed
• 2 onions
• 2 tablespoon flour
• 1 small bottle of white wine 1 and 1/2 cup
• 1 bouquet garni
• salt and pepper
• 1 tablespoon tomato paste
• Fresh parsley for presentation

Instructions

• Boil water and blanch the olives for 15 seconds, drain and set aside.
• Peel and chop the onions, crush the garlic cloves.
• Heat the oil in a Dutch oven or a heavy bottomed pan and brown the pieces of veal and bacon over low heat, turn and brown on all sides, set aside and reserve. Then add onion and garlic and cook 2 to 3 min. Put the veal in the pan again and then sprinkle lightly with flour, and mix for another 2 or 3 minutes.
• Pour white wine, and turn well until you get all the good stuff that have stuck to the bottom of the pan and add water until height of the meat. Stir in 1 tablespoon of tomato puree, bouquet garni, salt and pepper. Add the olives and let it simmer, stirring gently from time to time for 2:00 hours over low heat.
• You can cook some fresh pasta or steamed rice to go with this hearty stew. Bon apetit!

Did you make this recipe?I'd love to see it! Follow @Petitgourmetsd snap a photo and tag #Petitgourmetsd!

 So first cut the veal pieces into large cubes, now you can remove all unwanted grease. Cut the bacon into small cubes. Then heat the olive oil in a Dutch oven or a heavy bottomed pan over medium heat. Brown the veal on all sides,  you need to do this in batches, browning well on all sides. 

Then the bacon, brown on all sides, to build up on depth and flavor this step is super important and may no be neglected, because all the juices that stick to the bottom of the pan and are later recover by adding a liquid make all the difference.

While you brown the veal and the bacon prepare the garlic and the onions, blanch the olives

Then prepare your bouquet garni, is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews. The bouquet is cooked with the other ingredients, but is removed prior to consumption. This is simple dry thyme and bay leaves.
Then take the bacon out and reserve with the veal. Time to cook the onions until transparent then the garlic.

Put the veal and the bacon back in the pan again and then sprinkle lightly with flour, and mix for another 2 or 3 minutes.

And then sprinkle lightly with flour, and mix for another 2 or 3 minutes

Then put the wine and deglaze all the bottom of the pan, remove with a wooden spoon all that have stuck to the bottom.

Then add water up to the height of the meat

Add the olives, the bouquet garni and pepper, let simmer over low heat for 2 hours, stirring from time to time. When 1:30 have passed taste the sauce and rectify the seasoning if needed.

And voilá! it’s ready! you can cook fresh pasta or steamed rice to go with the stew or simple a good old loaf of french bread and a good bottle of wine!

Bon apetit les amies!