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Ingredients

21.2 oz of veal stir-fry whole. Choose a cut that requires long cooking: chuck (or shoulder), neck, shoulder, top round, bottom round, or round cap, flank, or tenderloin
10.6 oz of onions small
10.6 oz of carrots small
7 ¾ oz of black olives
7 ¾ oz of green olives
4 olive oil
1 bouquet garni
1.7 cup of water
1/2 dry white wine optional
salt and pepper

Kitchen utensils
peeler
chef's knife
cast-iron casserole

Instructions

Peel the onions.
Scrub the carrots, wash them, and dry them thoroughly.

Cut the veal into large pieces.
Put the oil in a Dutch oven and heat it.
Once hot, sear the veal pieces over high heat on all sides for about 5 minutes.

Just brown the meat quickly on each side, but don’t let it cook through, or the veal will be too dry in the end.

Set the veal pieces aside in a separate bowl, but leave the cooking juices in the pot.
Add a little water to the pot and reduce over low heat for 2–3 minutes, gently scraping up the browned bits with a wooden spatula.

If you prefer, you can deglaze the meat juices with white wine instead of water.

Add the onions and carrots to the pot.
Stir so that everything browns on all sides for another 5 minutes.

Return the meat to the pot.
Pour the water into the container that held the meat to collect as much of the juices as possible. Add this water to the pot.
Add the bouquet garni, season lightly with salt, and add pepper.

Cover the pot and let it simmer over low heat for one hour.
While the veal is cooking, pit the green and black olives if they aren't already pitted. Set aside.

Once the first cooking cycle is complete, add the olives.
Let it cook for another 30 minutes.

Serve this sautéed veal with olives alongside rice (use wild rice for a visually appealing presentation) or steamed potatoes.

Veal stir-fry with olives