Veal Stew with Green Olives and Potatoes

Ingredients

• ¼ teaspoon freshly ground black pepper
• 1 ½ pounds veal stew meat
• 2 ½ tablespoons olive oil
• 2 medium onions
• ¼ cup pitted brine-cured green olives
• 1 141/2-ounce can whole tomatoes in juice
• ½ cup water
• + 7 more ingredients
• • 3 3x1/2-inch strips orange peel
  • 1 pound Yukon Gold potatoes
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • 2 large carrots
  • 2 garlic cloves
  • ½ cup dry red wine

Combine first 4 ingredients in 1-gallon resealable plastic bag. Shake to coat veal. Remove veal; shake off excess flour. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add veal; sauté until brown, adding 1 tablespoon oil to skillet as needed, about 5 minutes. Transfer veal...

View full recipe at Epicurious