Veal and Green Olive Stew

Veal and Green Olive Stew Recipe


4 Servings

Cost per Serving:


Recipe from


Recipe Time

Prep: 10 Minutes
Cook: 8 Hours
Chill: 8 Hours

Nutritional Information

Calories 421
Fat 16 g
Satfat 4 g
Protein 59 g
Carbohydrate 7 g
Fiber 1 g
Cholesterol 240 mg
Sodium 687 mg


2 1/2 pounds veal stew meat, patted dry
2 tablespoons olive oil
3 tablespoons all-purpose flour
1 medium onion, chopped
1 garlic clove, crushed
1 1/2 cups chicken broth
1/3 cup pitted green olives
1/4 teaspoon salt
1/4 teaspoon pepper


Brown veal in oil in a large, nonstick skillet over medium-high heat until seared all over, for about 8 minutes. Stir in flour, onion and garlic, followed by broth. Transfer to slow cooker insert. (Chill overnight if desired.)

Place insert in slow cooker and cook for 8 hours over low heat. Rinse green olives well, cover with water and let soak while veal cooks.

Drain olives, rinse again, then stir into stew. Season with salt and pepper.