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Le Chaudron recipe
Sauté de veau aux olives
Veal stew with olives and orange
⏱ 80 minServes 4Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1 kg (2.2 lb)veal shoulder, cut into 4 cm (1½ in) cubes
200 g (7 oz)pitted green olives
100 g (3½ oz)Niçoise olives
2yellow onions
4 clovesgarlic
400 g (14 oz)canned peeled tomatoes
200 ml (¾ cup)dry white wine
500 ml (2 cups)chicken stock
2 tbsptomato paste
3 tbspextra-virgin olive oil
30 g (1 oz)unsalted butter
2 tbspflour
1bouquet garnithyme, bay leaf, rosemary
1orange zest
1bunch of fresh basil
1 tspfine salt
1 tspfreshly ground pepper
- 1 kg (2.2 lb) veal shoulder, cut into 4 cm (1½ in) cubes
- 200 g (7 oz) pitted green olives
- 100 g (3½ oz) Niçoise olives
- 2 yellow onions
- 4 cloves garlic
- 400 g (14 oz) canned peeled tomatoes
- 200 ml (¾ cup) dry white wine
- 500 ml (2 cups) chicken stock
- 2 tbsp tomato paste
- 3 tbsp extra-virgin olive oil
- 30 g (1 oz) unsalted butter
- 2 tbsp flour
- 1 bouquet garni thyme, bay leaf, rosemary
- 1 orange zest
- 1 bunch of fresh basil
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the veal out 30 minutes ahead. Season generously and dust with flour.
- Thinly slice the 2 onions. Remove the germ from the 4 garlic cloves and crush them. Peel a strip of orange zest, avoiding the bitter pith.
- Drain the green and Niçoise olives and rinse briefly so the stew isn’t too salty.
- Heat 2 tbsp of olive oil and 30 g (1 oz) of butter in the large cast-iron Dutch oven over high heat and brown the veal in batches, 8 minutes.
- Set aside. In the same pot, cook the onions over medium heat for 8 minutes until golden. Add the garlic and tomato paste and cook 2 minutes.
- Deglaze with the white wine, scraping up the browned bits, and reduce for 3 minutes. Return the veal and add the crushed tomatoes.
- Add the hot chicken stock, bouquet garni and orange zest. Bring to a simmer, cover and cook over very low heat for 1 hr 15 min, stirring now and then.
- Add the olives for the last 20 minutes. Adjust the seasoning and serve sprinkled with basil, with pasta or polenta.
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