Ragout de Veau aux Oignons

Ingredients

• Fresh parsley (1/4 cup, chopped)
• Butter (2 tablespoons)
• Flour (2 tablespoons)
• Salt and pepper (to taste)
• Thyme (1 teaspoon, dried)
• Bay leaf (1)
• Beef broth (2 cups)
• Red wine (1 cup)
• Tomato paste (2 tablespoons)
• Celery (2 stalks, diced)
• Carrots (2, peeled and diced)
• Garlic (2 cloves, minced)
• Onions (2, chopped)
• Veal shoulder (1.5 pounds, cut into cubes)

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the veal cubes and season with salt and pepper. Cook until browned on all sides. Once browned, remove the veal from the pot and set aside.
3. In the same pot, add the chopped onions, minced garlic, diced carrots, and diced celery. Stir occasionally and cook until the vegetables are softened, about 5 minutes.
4. Add the tomato paste to the pot and stir well to combine. Cook for another 2 minutes.
5. Pour the red wine into the pot, stirring and scraping the bottom to release any browned bits stuck to the pot.
6. Return the veal cubes to the pot. Add the beef broth, bay leaf, and thyme. Stir well.
7. Bring the pot to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, or until the veal is tender.
8. In a small bowl, mix the flour with a bit of water to make a slurry. Gradually stir the slurry into the pot, blending well to avoid lumps. This will thicken the sauce.
9. Let the ragout simmer for an additional 10 minutes, or until the sauce has thickened to your liking.
10. Before serving, remove the bay leaf and garnish the ragout with fresh parsley. Serve hot with a side of crusty bread or over rice.