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Veal, tomato and olive stew

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1 kg veal topside or blade
1 red onion, cut into thin wedges
2 tbsp plain flour
2 cups beef stock
2 * 400g cans diced tomatoes
strips of orange rind from one large orange
juice from two large oranges
split green olives
fine shreds of orange rind from one large orange
a little flat-leaf parsley


1 Cut veal into 2.5-3cm cubes. Season with salt and pepper, add about 2 tbsp oil and mix well. Heat a large frypan over a medium-high heat. Brown the veal in 2 or 3 batches. Remove each batch and place it in a heavy-based pot.
2 Reduce heat in the pan and add a little oil. Add the onion and cook for 1–2 minutes, stir occasionally. Sprinkle in the flour and stir until the onion is coated. Gradually pour in stock, stirring well. Add the tomato, orange rind and juice and the olives. Pour mixture over the veal.
3 Partially cover the pot and keep the heat low. Stir occasionally and if needed during the cooking time, add water to keep the ingredients well covered. Simmer until the meat is very tender.
4 Towards the end of the cooking time, remove the lid to reduce the sauce. Just before serving, combine the fine shreds of orange rind and a few torn parsley leaves. Serve with the veal stew.


1 Don’t rush the initial stage of browning the meat. This will make your stew rich in colour and flavour.
2 Simmer the stew gently, stir occasionally and if needed, adjust the heat as it cooks. Taste it to see if it’s ready. When it’s done the meat should be tender enough to fall apart easily with a fork.
3 Best slow simmer beef and veal cuts: Beef - chuck, boneless shin/gravy beef, shin, brisket, skirt (diced or rolled and seasoned) osso bucco, and oxtail. Veal - shin bone-in/osso bucco, shoulder, neck, knuckle, and shank.