Veal Stew or Beef or Pork with Olives and Ouzo
Discover the rich, Mediterranean flavors of Veal Stew (or Beef or Pork) with Olives and Ouzo—an irresistible dish that combines tender, slow-cooked meat with the bold taste of ouzo and briny green olives. The aromatic addition of cinnamon and bay leaves infuses the stew with a warm, earthy depth, while a splash of ouzo deglazes the pot, creating a unique flavor profile reminiscent of Greek cuisine. Simmered to perfection in a savory tomato and stock base, this one-pot wonder is finished with a fresh parsley garnish for a burst of vibrant color and flavor. Perfect for serving over rice, creamy mashed potatoes, or with crusty bread to soak up every luscious bite, this Mediterranean-inspired recipe is a crowd-pleaser that’s sure to elevate any dinner table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 900 grams Veal, beef, or pork (cubed)
- 3 tablespoons Olive oil
- 1 large Onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 400 grams Tomatoes (diced or canned, with juice)
- 125 milliliters Ouzo
- 500 milliliters Chicken or beef stock
- 1 Cinnamon stick
- 2 Bay leaves
- 100 grams Green olives (pitted)
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Season the veal (or beef or pork) with salt and pepper, then brown the meat in batches, ensuring it develops a nice crust. Remove the browned meat and set aside.
In the same pot, add the chopped onion and garlic. Sauté until softened and fragrant, about 5 minutes.
Deglaze the pot with ouzo, scraping up any browned bits from the bottom.
Add the diced tomatoes (with their juice) and stir well. Return the browned meat to the pot.
Pour in the chicken or beef stock, ensuring the meat is almost fully covered by the liquid. Bring to a gentle simmer.
Add the cinnamon stick and bay leaves to the pot, then cover with a lid and cook over low heat for 60 minutes, stirring occasionally.
Add the green olives to the stew and continue cooking for another 20-30 minutes, or until the meat is tender and the sauce has thickened slightly.
Remove the cinnamon stick and bay leaves. Taste and adjust the seasoning with additional salt or pepper if needed.
Garnish with chopped fresh parsley before serving. Serve hot with crusty bread, rice, or mashed potatoes.
Nutrition Facts
Calories |
3336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.7 g | 305% | |
| Saturated Fat | 80.8 g | 404% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 6256 mg | 272% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 20.5 g | ||
| Protein | 172.5 g | 345% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 3844 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
