Veal and Green Olive Stew

Ingredients

• 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

Preparation

1. 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.)
2. 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.
3. Drain olives, rinse again, then stir into stew. Season with salt and pepper.