Ingredients for 6 servings
Preparation
Begin by cutting the veal shoulder into bite-sized pieces and placing them in a large casserole dish. Season generously with salt and pepper, then drizzle with 4 tablespoons of olive oil. Brown the meat over medium heat for a rich flavor base.
While the veal browns, prepare the vegetables. Peel and slice the onions, then sauté them in 2 tablespoons of olive oil until golden.
Peel the tomatoes, slice the peppers into strips, and crush the garlic cloves. Add these to the onions along with aromatic herbs, salt, and pepper. Stir to combine.
Pour the 2 glasses of white wine into the casserole with the veal, then incorporate the vegetable mixture. Simmer gently for about 30 minutes to meld the flavors.
Meanwhile, blanch the black olives in boiling water for 5 minutes to remove excess salt, then drain and add them to the stew.
Once cooked through, transfer to a serving dish and enjoy this hearty Spanish classic with family or guests.
