Ingredients
- 2 tablespoons of olive oil
- 2 pounds veal cut into pieces shoulder
- ½ pound bacon cut into cubes
- ¾ cup green olives
- 34 cup black olives
- 2 garlic cloves crushed
- 2 onions
- 2 tablespoon flour
- 1 small bottle of white wine 1 and ½ 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!
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