Veal Stew in Olive Sauce

Makes 6 to 8 servings.

I love to serve stews on cold, wintry days, especially this one, in which tomatoes, onions and olives blend into a wonderful piquant sauce.  Make it a day ahead of time to allow the flavors to blend. It also freezes very well.


  • 3 pounds boned shoulder of veal, cut into 2 inch cubes, all gristle and fat removed
  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons unbleached all-purpose flour
  • 3 onions, finely chopped
  • 4 cloves garlic, finely chopped
  • ½ cup dry white wine
  • 1 cup pitted Kalamata olives
  • 28 ounce can imported crushed San Marzano tomatoes
  • 1 teaspoon Dijon mustard
  • Kosher salt
  • Freshly ground black pepper
  • 3 full rosemary sprigs


  1. Preheat oven to 350F.
  2. Pat meat dry with paper towels. Spread flour on a sheet of wax paper and dip a few pieces of meat, at a time, into the flour, shaking off excess. Heat 2 tablespoons of oil in a skillet.  Sauté the meat over medium-high heat, turning with tongs, until just seared. Add another 2 tablespoons of oil as you are continuing to sauté the meat.
  3. Transfer the finished pieces to a heavy enameled lined saucepan with a cover. Season the meat lightly with salt and pepper.
  4. Heat the remaining 1tablespoon olive oil and sauté onions and garlic over low heat for a few minutes.  Add to meat along with wine, olives, tomatoes, mustard and rosemary.
  5. Bring to a boil, then cover and cook in the center of the oven for about 2 hours.  The meat should be tender. Discard the rosemary sprigs. 


Sometimes veal shrinks a bit and exudes too much liquid. If there is too much sauce, boil it down.

If you are cooking the meat in a Le Creuset like pot, you can refrigerate it in the pot. Be sure to place a sheet of wax paper under the lid.