VEAL STEW WITH GREEN OLIVES AND POTATOES

Veal Stew with Green Olives and Potatoes image

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.