Teresa's Recipes
Ragout de Veau
Delve into the heart of French cuisine with this exquisite Ragout de Veau, a hearty veal stew that embodies warmth and comfort. Tender cubes of veal are lovingly simmered with a medley of aromatic vegetables, herbs, and a splash of rich red wine, creating a sauce that's both robust and deeply flavorful. This classic dish is perfect for family gatherings or a cozy dinner, evoking the rustic charm of French country kitchens. Pair it with crusty bread or fluffy rice to soak up every drop of the savory sauce.
Ingredients
- 2 pounds, cut into 1-inch cubes Veal shoulder
- 3 tablespoons Butter
- 1 large, chopped Onion
- 2 medium, chopped Carrots
- 2 stalks, chopped Celery
- 3 cloves, minced Garlic
- 2 tablespoons (for thickening) Flour
- 4 cups Beef broth
- 1 cup Red wine
- 2 tablespoons Tomato paste
- 1/4 cup, chopped (for garnish) Fresh parsley
- 1 teaspoon, dried Thyme
- 1 Bay leaf
- to taste Salt
- to taste Pepper
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Calories: 450
- Fat: 20g
- Carbs: 30g
- Protein: 35g
- Sodium: 800mg
- Sugar: 5g
Instructions
- In a large pot, melt the butter over medium heat until it begins to foam.
- Add the veal cubes in batches, browning them on all sides. Once browned, remove the veal from the pot and set aside.
- In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes.
- Stir in the tomato paste and cook for an additional minute to caramelize.
- Deglaze the pot by pouring in the red wine, scraping the bottom to release any flavorful browned bits.
- Return the browned veal to the pot and pour in the beef broth. Add the bay leaf, thyme, and season with salt and pepper.
- 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.
- 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.
- Allow to simmer for an additional 10 minutes, stirring occasionally, until the sauce has thickened to your liking.
- Remove the bay leaf and adjust seasoning if necessary. Garnish with fresh chopped parsley before serving.
Tips
- For a richer flavor, allow the stew to sit overnight in the refrigerator. The flavors will deepen and meld beautifully.
- Serve with crusty French bread or over creamy mashed potatoes for a heartier option.
- Feel free to add other vegetables like mushrooms or potatoes for added texture and flavor.