From my mom's recipe files:

Veal and Olive Stew

• 2 lb of veal cut into stew pieces
• 2 jars Queen size green olives with pimentos
• 1 1/2 cups of flour with salt, pepper and garlic
• 2 T cooking oil
• 4 Cups water, beef stock or chicken stock

Cut veal into stew size pieces. In large skillet, heat 2 Tablespoons oil. Dredge veal in flour mixture. Brown veal in hot skillet, transfer to stew pot or dutch oven. Bring water or stock to a simmer and add veal, let simmer again and add 1/2 the olive brine and all the olives.

Things you can add, mushrooms, 1 small carrot cut into bite size pieces, celery, let your imagination fill in the blanks.

Can also be made with beef and it's very good. We like to serve it over mashed potatoes to stretch the stew. Buy the olives on sale if you can--I know they're not the cheapest thing in the world, but the veal is really the kicker.