Veal Stew with Green Olives and Potatoes

Ingredients

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

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

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