Teresa's Recipes
Ragout de Veau aux Oignons
Experience the traditional flavours of France with this Ragout de Veau aux Oignons. The veal shoulder, a renowned French delicacy, is simmered slowly with onions, garlic, and aromatic herbs in a rich, velvety sauce. This ragout is a culinary journey that transports you straight to the rustic countryside of France, with every bite offering a taste of French heritage.
Ingredients
- 1/4 cup, chopped Fresh parsley
- 2 tablespoons Butter
- 2 tablespoons Flour
- to taste Salt and pepper
- 1 teaspoon, dried Thyme
- 1 Bay leaf
- 2 cups Beef broth
- 1 cup Red wine
- 2 tablespoons Tomato paste
- 2 stalks, diced Celery
- 2, peeled and diced Carrots
- 2 cloves, minced Garlic
- 2, chopped Onions
- 1.5 pounds, cut into cubes Veal shoulder
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Calories: 500
- Fat: 20g
- Carbs: 20g
- Protein: 60g
- Sodium: 800mg
- Sugar: 6g
Instructions
- In a large pot, melt the butter over medium heat.
- 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.
- 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.
- Add the tomato paste to the pot and stir well to combine. Cook for another 2 minutes.
- Pour the red wine into the pot, stirring and scraping the bottom to release any browned bits stuck to the pot.
- Return the veal cubes to the pot. Add the beef broth, bay leaf, and thyme. Stir well.
- 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.
- 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.
- Let the ragout simmer for an additional 10 minutes, or until the sauce has thickened to your liking.
- Before serving, remove the bay leaf and garnish the ragout with fresh parsley. Serve hot with a side of crusty bread or over rice.
Tips
- For a more intense flavor, consider using a full-bodied red wine.
- Ragout can be made a day ahead, the flavors will deepen overnight in the refrigerator.