Ragout de Veau

Ingredients

Veal shoulder

2 pounds, cut into 1-inch cubes

Butter

3 tablespoons

Onion

1 large, chopped

Carrots

2 medium, chopped

Celery

2 stalks, chopped

Garlic

3 cloves, minced

Flour

2 tablespoons (for thickening)

Beef broth

4 cups

Red wine

1 cup

Tomato paste

2 tablespoons

Fresh parsley

1/4 cup, chopped (for garnish)

Thyme

1 teaspoon, dried

Bay leaf

1

Salt

to taste

Pepper

to taste

Instructions

1. In a large pot, melt the butter over medium heat until it begins to foam.
2. Add the veal cubes in batches, browning them on all sides. Once browned, remove the veal from the pot and set aside.
3. In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes.
4. Stir in the tomato paste and cook for an additional minute to caramelize.
5. Deglaze the pot by pouring in the red wine, scraping the bottom to release any flavorful browned bits.
6. Return the browned veal to the pot and pour in the beef broth. Add the bay leaf, thyme, and season with salt and pepper.
7. Bring the mixture to a boil, then lower the heat to a simmer. Cover and cook for 1.5 to 2 hours, or until the veal is fork-tender.
8. In a small bowl, combine the flour with a few tablespoons of water to create a slurry. Stir this into the pot to thicken the sauce.
9. Allow to simmer for an additional 10 minutes, stirring occasionally, until the sauce has thickened to your liking.
10. Remove the bay leaf and adjust seasoning if necessary. Garnish with fresh chopped parsley before serving.