Braised Veal, Carrots, Olives and Capers

Braised Veal with Capers

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



  • 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