This comforting Veal Ragout is a timeless dish that transforms simple ingredients into a deeply flavorful meal. Tender cubes of veal are browned to perfection and then slow-simmered with carrots, celery, potatoes, and peas in a rich sauce thickened with flour and enriched with tomato paste. The blend of dried marjoram and crushed garlic adds an aromatic warmth that pairs beautifully with the natural sweetness of the vegetables. Ideal for cold evenings or family gatherings, this ragout tastes even better the next day as the flavors meld together. Serve it hot with crusty bread or mashed potatoes for a satisfying, home-style dinner that warms the soul.
Veal Ragout
Description
This comforting Veal Ragout is a timeless dish that transforms simple ingredients into a deeply flavorful meal. Tender cubes of veal are browned to perfection and then slow-simmered with carrots, celery, potatoes, and peas in a rich sauce thickened with flour and enriched with tomato paste. The blend of dried marjoram and crushed garlic adds an aromatic warmth that pairs beautifully with the natural sweetness of the vegetables. Ideal for cold evenings or family gatherings, this ragout tastes even better the next day as the flavors meld together. Serve it hot with crusty bread or mashed potatoes for a satisfying, home-style dinner that warms the soul.Ingredients
Directions
-
Trim all fat and sinew from the veal, then cut the meat into bite-sized pieces.
-
Heat the butter and oil in a large saucepan over medium-high heat.
-
Add the veal in a single layer and cook, stirring occasionally, until golden brown all over. If necessary, cook the veal in batches to avoid overcrowding.
-
Remove the browned veal from the pan and set aside. Drain all but 2 tablespoons of fat from the pan.
-
Add the plain flour to the remaining fat in the pan and cook, stirring constantly, for 1 minute to form a roux.
-
Stir in the water, crumbled stock cubes, tomato paste, crushed garlic, and dried marjoram leaves.
-
Bring the mixture to a boil, then reduce heat and cook for 1 minute, stirring until the sauce thickens slightly.
-
Return the veal to the pan, cover, and simmer gently for 20 minutes.
-
Add the sliced carrots, sliced celery, and quartered potatoes to the pan.
-
Continue to simmer, covered, for a further 30 minutes, or until the vegetables are tender.
-
Stir in the frozen peas and cook for a final 5 minutes until heated through.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 391.8kcal
- % Daily Value *
- Total Fat 19.6g31%
- Saturated Fat 8.0g40%
- Cholesterol 75.4mg26%
- Sodium 255.2mg11%
- Total Carbohydrate 27.2g10%
- Dietary Fiber 8.4g34%
- Sugars 9.7g
- Protein 26.8g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Meat Selection: Any cut of veal can be used for this recipe. Stewing veal, chops, or any cut of steak suitable for slow cooking will work well.
Make Ahead: This ragout can be made the day before it is required. The flavors often improve after resting overnight.
Freezing and Storage: The dish can be frozen for up to 2 months. Thaw in the refrigerator before reheating gently on the stovetop.
Microwave Option: If using a microwave: After creating the sauce, transfer the veal and sauce to a microwave-safe dish. Microwave covered on MEDIUM for 15 minutes. Add vegetables and microwave covered on HIGH for about 15 minutes until tender. Finally, add peas and microwave covered on HIGH for 3 minutes.
