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Veal and Olive Stew

Corsican Veal and Olive Stew

A Corsican specialty pairs nicely with a Corsican red wine like Sciacarello
Course Main Dishes
Cuisine Mediterranean
Author adapted from Ottolenghi's Mediterranean Island Feast


  • 4 tablespoons extra virgin olive oil
  • 1-3/4 lb. veal shoulder cut into 1-1/2 inch pieces
  • 7 oz. applewood smoked bacon diced
  • 1 large onion finely sliced
  • 3 garlic cloves crushed
  • 2 teaspoons fennel seeds
  • 2 teaspoons sweet paprika
  • 3.5 oz. pastis
  • 7.5 oz. dry white wine
  • 1.3 lb. canned crushed tomatoes
  • 3 medium fennel bulbs cut into 1 inch wedges
  • 2 bay leaves
  • 1 cup Italian green olives (I used Castelvetrano)
  • salt and pepper
  • For the Red Pepper Salsa
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 2 sprigs of mint leaves torn
  • 2 sprigs of basil leaves torn
  • 1/4 cup parsley chopped
  • 1 garlic clove crushed
  • grated zest of 1 lemon
  • 1-1/2 tablespoons balsamic vinegar
  • 1-1/2 tablespoons extra virgin olive oil


  • Preheat oven to 425 F
  • In a large Le Creuset dutch oven add 2 tablespoons of olive oil and sear veal pieces on high heat in 3 batches, about 5 minutes per batch or until browned on all sides. Add more olive oil if needed. Set aside.
  • Reduce the heat to medium high and add 1 tablespoon olive oil and the bacon, onion and garlic. Cook for about 8-10 minutes or until onion is softened. Add the fennel seeds and paprika, cook for about one minute to release their flavors. Add the pastis and white wine to dislodge any brown bits from the bottom of the pot.
  • Add the veal back to the pot along with the tomatoes, fennel, bay leaves, 1 teaspoon of salt and a few generous grinds of pepper. Top the stew mixture with about 1-3/4 cups of water or just to cover the meat. Cover the pot, reduce heat to low and simmer for 1 hour and 40 minutes.
  • Remove the lid and add the olives and continue to simmer for another 20 minutes to thicken the sauce.
  • In the mean time, make the salsa. Line a roasting pan with parchment paper and put the peppers on the pan. Roast in the preheated oven for about 40 minutes, turning the peppers occasionally until they are soft.
  • Place the roasted peppers in a bowl and cover with plastic wrap until cool enough to touch. Peel and discard the skin and seeds. Chop the peppers in to 1 inch dice. Place in a bowl with the remaining salsa ingredients, add a pinch of salt.
  • Serve the stew with the red pepper salsa, a French baguette or polenta and a glass of Corsican wine. Cheers