Recipe information
Yield
Makes 4 main-course servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
