Recipe for Veal Stew with Olives: a Seasonal Provençal Classic
The recipe for veal stew with olives is a true gem of Provençal cuisine. In mid-October, when the evenings turn cooler and local markets overflow with seasonal produce, this dish naturally makes its way back to the table. With tender pieces of veal, plump green olives, and golden mushrooms, it’s comforting, simple, and full of flavour.
Recipe for veal stew with olives: flavours straight from Provence
First, choose your meat carefully. Shoulder of veal is ideal — tender, juicy, and slightly marbled. Then come the green olives of Provence. They bring that salty, fruity touch that defines the dish. And of course, the mushrooms. In autumn, cèpes, chanterelles, or oyster mushrooms are perfect. They give the sauce wonderful depth and richness.
But above all, take your time. Indeed, this recipe for veal stew with olives loves to simmer slowly. That’s where the magic happens. The aromas blend, the meat becomes melt-in-the-mouth tender, and the sauce thickens naturally. The kitchen fills with a warm, comforting autumn scent — pure Provence.
Recipe for veal stew with olives: step-by-step preparation
To start, brown the veal pieces in a large casserole dish with a drizzle of olive oil. Then, add finely sliced onions and crushed garlic. Let them soften gently. Next, add chopped tomatoes, thyme, and a bay leaf. Season with salt and pepper. Pour in a splash of dry white wine, cover, and simmer over low heat for about an hour and fifteen minutes.
Meanwhile, sauté the mushrooms separately in a pan with a little olive oil until golden. Add them to the casserole with the green olives for the final 15 minutes of cooking. The sauce thickens beautifully, and the flavours come together perfectly.
Finally, let it rest for a few minutes before serving. Because, as every Provençal cook knows, patience is the secret ingredient. The dish will only taste better.
Perfect wine pairing: Provence in a glass
To enjoy this recipe, pour a glass of Plaisir Rouge from Domaine des Oullières. Its soft tannins and ripe fruit notes pair beautifully with the tenderness of the veal and the savoury depth of the olives. Together, they capture the true spirit of Provence — generous, warm, and authentic.
So, gather around the table and savour the season. In Provence, autumn tastes of olives, wine, and the joy of sharing.
