Braised Veal, Carrots, Olives and Capers; stress-less speaking

This is slow cooking without the slow cooker.

We love veal and love that it can be simmered gently on the stove-top for an hour and be falling-apart, fork tender.

And, yes, I know I’ve said it before but in order to stave off the nasty comments I’ll say it again:

The veal that we get is from local farms and is from young animals that have been kept with the herd and grazed in the pastures.

Our lamb, on the other hand, comes from the green fields of Ireland.

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Braised Veal, Carrots, Olives and Capers

This is an easy winter stew… a little prep and an hour of braising.
Serve on polenta, mashed potatoes, gnocchi…..

  • Author: Katie Zeller
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 2 servings 1x
  • Category: Veal


  • 14oz (420gr) veal, cut into large chunks
  • 1 cup (8oz, 240ml) white wine
  • 2 carrots, peeled, sliced
  • 1 onion, roughly chopped
  • 10 black olives, sliced in thirds
  • 10 green olives, sliced in thirds
  • 2 tbs capers
  • 2 bay (laurel) leaves
  • 1 tbs olive oil
  • 1 tbs cornstarch (maizena) dissolved in 2 tbs water


  • Heat olive oil in medium Dutch oven or other pot with tight-fitting lid. Add veal and brown on all side.
  • Add white wine and stir up any brown bits on the bottom.
  • Add carrots, onion, green olives and bay leaves.
  • Bring to a boil, reduce heat, cover and simmer for 60 minutes.
  • Dissolve cornstarch in water.
  • Turn the heat up under the pot and uncover.
  • Add capers and black olives; remove bay leaves.
  • Give the cornstarch mixture a stir and add to the pan a little at a time, stirring, until thickened to your liking.


You could use pork or chicken in place of the veal.

Keywords: braised veal, veal stew, capers, carrots

Braised Veal, Carrots, Olives and Capers

Learning another language, and speaking it to native speakers, can be stressful.

Or not, as I have been discovering.

Mon mari decided he needs new shoes for our travels next summer.

He wants a good pair of comfortable, leather sandals for lots of warm weather walking.

We don’t have a lot of local shoe stores, but, like everywhere else in the world, we do have a lot of options online.

It’s been awhile since he bought a decent pair of shoes (don’t ask) so we decided to do a size check,

I tracked down a store that sold Mephisto shoes.

We were asked what we were looking for.

I said that we were looking for sandals.

She had no idea what that was.

I didn’t pronounce it correctly.

I said SAN-dles.

I should have said SAN-DOLS.

When speaking, especially words that are similar, I keep forgetting that the French don’t stress any syllables.

Before writing this I decided to learn a bit more…..  (And to see if I was right about this)

Turns out that French is a syllable-timed language, meaning that each syllable is pronounced for the same amount of time

English (and Spanish) on the other hand, are stress-timed languages, meaning that stressed syllables are pronounced longer and louder than non-stressed syllables.

Wait…. isn’t that what I thought?

My natural inclination is to stress syllables, especially when the words are the same or similar… Which makes it hard for the French to understand me.

On the other hand, the French inclination is to not stress any syllables when learning to speak English which can make it hard for me to understand them.

I will never forget trying to understand a woman in my conversation group telling me about a WU-DEE-A-LANE movie she had seen recently. I made her say it four times before it got into my befuddled brain.

Actually, apparently I DO forget, since I asked to see SAN-dles.


4 thoughts on “Braised Veal, Carrots, Olives and Capers; stress-less speaking”

  1. I think you should have said ‘day SON-DULL’, with the ‘son’ as in ‘sonic’ and the ‘n’ a barely pronounced nasal. The other trick which really helps with French is that it is a vowel forward language ie syllables mostly end in vowels, which is another reason the cadence is different to English, which is a consonant forward language with most syllables ending in a consonant. Try it with a word like Chenonceau. In French the syllables are Shuh-no(n)-so. An English speaker will say it Shen-on-so.

    Quite right regarding veal. If you drink milk or eat cheese or yoghurt, you have an obligation to eat veal.

    • Well…. that depends on how one pronounces vowels lol
      I find that knowing why a language is pronounced in a certain way is helpful to me (as an adult). Usually teachers don’t know or don’t address it, just saying to listen and learn.
      Love the bit about milk and cheese – never thought of it that way before… Absolutely right!

  2. I don’t eat veal on principal here. Nor do I eat foie gras. But that’s just me and I admit to being a bit of a dichotomy when it comes to the meat I do eat.

    I took four years of Spanish in school. I could never learn how to write it out though and that, coupled with my lack of anyone to converse with means I’ve forgotten most of it. When I was a small child, I spent hours with my mother’s parents who conversed in Scots Gaelic. I was fairly good at that but again, they moved to a warm climate and I lost my conversation partners though I’m trying slowly to relearn it.

    • When we lived in Andorra, on the Spanish-speaking side, my French was very good. As soon as we moved to France my French became abysmal but my Spanish became excellent. lol Veal comes from older animals here and is closer to what beef is in the US. Our beef also comes from older animals,,,,, tough.

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