Ragout de Veau aux Oignons

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Butter (2 tablespoons)
• Flour (2 tablespoons)
• Salt and pepper (to taste)
• Thyme (1 teaspoon)
• Bay leaf (1)
• Beef broth (2 cups)
• Red wine (1 cup)
• Tomato paste (2 tablespoons)
• Celery (2 stalks, diced)
• Carrots (2 medium, diced)
• Garlic (3 cloves, minced)
• Onions (4 medium, thinly sliced)
• Veal shoulder (1.5 pounds, cubed)

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the veal cubes and cook until browned on all sides. Remove from the pot and set aside.
3. In the same pot, add the onions, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
4. Add the tomato paste and cook for another 2 minutes.
5. Deglaze the pot with red wine, scraping the bottom to release any browned bits.
6. Return the veal cubes to the pot and add the beef broth, bay leaf, thyme, salt, and pepper.
7. Bring to a boil, then reduce the heat to low. Cover and 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. Stir the slurry into the pot to thicken the sauce.
9. Simmer for an additional 10 minutes, or until the sauce has thickened.
10. Remove the bay leaf and garnish with fresh parsley before serving.