Veal Stew Or Beef Or Pork With Olives And Ouzo Recipes

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VEAL STEW



Veal Stew image

My aunt gave me this delicious recipe years ago, and it's still my favorite veal dish! This tomato and white wine sauce keeps the meat tender and moist during cooking. Serve over buttered noodles. Hope you enjoy it as much as our family does.

Provided by MNKENNEY

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h40m

Yield 4

Number Of Ingredients 7

4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 pounds veal, trimmed and cubed
1 (8 ounce) can tomato sauce
½ cup white wine
salt and pepper to taste

Steps:

  • In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
  • Add meat to the pot, and brown evenly.
  • Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.

Nutrition Facts : Calories 464.2 calories, Carbohydrate 6.9 g, Cholesterol 204.1 mg, Fat 25.4 g, Fiber 1.3 g, Protein 44.8 g, SaturatedFat 6.3 g, Sodium 512.1 mg, Sugar 3.7 g

VEAL STEW WITH GREEN OLIVES AND POTATOES



Veal Stew with Green Olives and Potatoes image

Categories     Beef     Olive     Potato     Stew     Low Fat     Spring     Healthy     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 14

1/2 cup all purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 pounds veal stew meat, cut into 3/4-inch pieces
2 1/2 tablespoons (or more) olive oil
2 medium onions, coarsely chopped
2 large carrots, peeled, sliced
2 garlic cloves, minced
1/2 cup dry red wine
1 141/2-ounce can whole tomatoes in juice
1/2 cup (or more) water
3 3x1/2-inch strips orange peel, cut into thin slivers
1 pound Yukon Gold potatoes, peeled, cut into 1-inch cubes
1/4 cup coarsely chopped pitted brine-cured green olives

Steps:

  • 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 to 6-quart slow cooker. Add 1/2 tablespoon oil, then onions and carrots to skillet. Sauté 8 minutes. Add garlic; stir 1 minute. Transfer vegetables to slow cooker.
  • Add wine to skillet; boil until reduced by 1/3, about 1 minute. Pour wine over veal. Add next 3 ingredients. Cover and cook until meat is tender, adding more water by 1/4 cupfuls if mixture is dry, about 4 hours. Season with salt and pepper.
  • Cook potatoes in large saucepan of boiling salted water until tender, about 15 minutes. Drain. Divide potatoes among 4 bowls. Top with stew. Sprinkle with olives.

BUNKHOUSE BEEF AND PORK STEW



Bunkhouse Beef and Pork Stew image

Make and share this Bunkhouse Beef and Pork Stew recipe from Food.com.

Provided by MizzNezz

Categories     Stew

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb round steak
1 lb pork steak
4 teaspoons flour
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
1 cup sliced carrot
3 peeled potatoes, cut into chunks
1 cup chopped celery
2 cups tomato sauce
1 (6 1/2 ounce) can mushrooms
1 cup water
1 onion, chopped

Steps:

  • Cut steaks in 1 inches.
  • pieces.
  • Mix flour, salt, and pepper.
  • Toss steak in flour mix.
  • Heat oil in lg dutch oven.
  • Brown meat.
  • Add remaining ingredients.
  • Cover and simmer for about 2 hours, or until meat is tender and vegetables are done.

PORK STEW WITH OLIVES AND GREEN BEANS



Pork Stew with Olives and Green Beans image

Categories     Bean     Olive     Pork     Tomato     Stew     Spring     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

4 tablespoons olive oil
3 pounds boneless (farmer's style) pork spareribs, cut into 1 1/2-inch pieces
2 large onions, chopped
8 garlic cloves, minced
1 28-ounce can Italian plum tomatoes
1 14 1/2-ounce can low-salt chicken broth
1 cup dry white wine
1 teaspoon dried thyme, crumbled
1 teaspoon dried oregano, crumbled
3/4 cup hojiblanca, cacereña or Niçoise olives
1 pound green beans, cut into 2-inch lengths

Steps:

  • Heat 2 tablespoons olive oil in heavy Dutch oven over medium-high heat. Season pork with salt and pepper. Add pork to pot and cook until brown, stirring occasionally, about 8 minutes. Using slotted spoon, transfer pork to plate. Add remaining 2 tablespoons olive oil to pot. Add onions and sauté until very tender, about 12 minutes. Add garlic and cook 3 minutes. Return pork to pot. Add tomatoes with their juices, low-salt chicken broth, white wine, thyme and oregano. Bring to boil. Reduce heat to medium-low and simmer uncovered until pork is almost tender, about 1 hour. Add olives and continue cooking until pork is very tender and juices are slightly thickened, about 45 minutes.
  • Add green beans to stew. Cover and cook over low heat until beans are just tender, about 8 minutes. Season to taste with salt and pepper and serve.

VEAL STEW (OR BEEF, OR PORK) WITH OLIVES AND OUZO



Veal Stew (Or Beef, or Pork) With Olives and Ouzo image

If you don't want to use veal, use a cut of sirloin, or a nice bit of pork. This cooks up quite fast and makes a delicious sauce.

Provided by evelynathens

Categories     Veal

Time 43m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs veal, cut into serving pieces
1 onion, peeled, left whole
2 tablespoons butter
1 ounce capers
1 teaspoon crumbled dried basil
1/3 cup pitted black olives
3 tablespoons ouzo
2 tablespoons concentrated tomato juice
1 tablespoon red wine vinegar
paprika

Steps:

  • Brown meat in butter; add onion, season and pour ouzo over.
  • Add basil, capers, tomato juice and paprika to taste.
  • Season to taste.
  • Add a little water, about 1 cup, and simmer, covered 25 minutes (you may need to add a bit more water near the end).
  • Add olives and simmer 5-6 minutes longer.
  • Remove onion, puree, and re-add to sauce.

Nutrition Facts : Calories 323.6, Fat 18.6, SaturatedFat 8.6, Cholesterol 154.8, Sodium 510.1, Carbohydrate 4.2, Fiber 1.1, Sugar 1.5, Protein 33.6

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