Potato And Green Olive Stew Recipes

Steps:

• To make meatballs, heat oil in a large nonstick skillet over low heat. Add zucchini and saute until softened, about 10 minutes. Add onions and chili and cook, stirring, for 2 minutes more. Remove from heat and stir in bulgur and milk. Let stand until wheat absorbs liquid and becomes soft, 10 to 15 minutes.
• In a medium bowl, mix the ground beef with the egg, garlic, mint, parsley and ouzo or wine. Stir in the zucchini and bulgur mixture. Add Parmesan and salt and mix well. Let stand at least 1 hour or prepare the night before.
• Meanwhile, to make the stew, preheat oven to 375 degrees. In a large, heavy and deep nonreactive skillet, heat the oil over medium-high heat. Add potatoes and saute until golden brown on all sides, about 15 minutes. Remove potatoes with a slotted spoon.
• Add onions and cook until transparent, about 3 minutes. Add garlic, chili pepper, wine, oregano, tomatoes and olives. Cook for 1 minute. Place potatoes in a clay or glass baking dish large enough to hold them in a single layer. Season with salt.
• Pour sauce over the potatoes and bake, adding a little water if needed, until potatoes are tender, 30 to 45 minutes. Taste and season with added salt if needed. Set aside and keep warm.
• Preheat broiler. Take a heaping tablespoon of the meatball mixture in your hand and shape into a ball. Place on a broiler pan and broil until browned and cooked through, about 10 minutes, turning once. Place the meatballs over the stew, sprinkle with parsley and serve.

Steps:

• In a large, heavy and deep non-reactive skillet, heat the olive oil over high heat and saute the potatoes until they turn a golden brown on all sides, about five minutes. They don't need to cook through because they will continue cooking in the sauce.
• Preheat oven to 375 degrees. Remove potatoes from skillet and add onions, saute until transparent, about three minutes, then add the garlic and chili pepper. After a few seconds, pour in the wine and add the oregano, tomatoes and olives. Cook for one minute, then remove from heat.
• Place potatoes in clay or glass ovenproof pan that can hold them in one layer. Pour sauce over them and bake uncovered for 30 to 45 minutes -- adding a little water if needed -- or until the potatoes are tender. Taste after 15 minutes and add salt if needed -- the olives are quite salty -- or more chili pepper. Sprinkle with parsley and serve while still hot.

Steps:

• Combine first 4 ingredients in 1-gallon resealable plastic bag. Shake to coat veal. Remove veal; shake off excess flour. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add veal; sauté until brown, adding 1 tablespoon oil to skillet as needed, about 5 minutes. Transfer veal to 6-quart slow cooker. Add 1/2 tablespoon oil, then onions and carrots to skillet. Sauté 8 minutes. Add garlic; stir 1 minute. Transfer vegetables to slow cooker.
• Add wine to skillet; boil until reduced by 1/3, about 1 minute. Pour wine over veal. Add next 3 ingredients. Cover and cook until meat is tender, adding more water by 1/4 cupfuls if mixture is dry, about 4 hours. Season with salt and pepper.
• Cook potatoes in large saucepan of boiling salted water until tender, about 15 minutes. Drain. Divide potatoes among 4 bowls. Top with stew. Sprinkle with olives.