Veal Ragout

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.

Cooking Method: Baking, Boiling, Microwave, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 391.8

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

veal
butter
oil
plain flour
water
beef stock cubes
tomato paste
garlic, crushed
dried marjoram leaves
carrots, sliced
celery, sliced
potatoes, quartered
frozen peas

Directions

1
Trim all fat and sinew from the veal, then cut the meat into bite-sized pieces.
2
Heat the butter and oil in a large saucepan over medium-high heat.
3
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.
4
Remove the browned veal from the pan and set aside. Drain all but 2 tablespoons of fat from the pan.
5
Add the plain flour to the remaining fat in the pan and cook, stirring constantly, for 1 minute to form a roux.
6
Stir in the water, crumbled stock cubes, tomato paste, crushed garlic, and dried marjoram leaves.
7
Bring the mixture to a boil, then reduce heat and cook for 1 minute, stirring until the sauce thickens slightly.
8
Return the veal to the pan, cover, and simmer gently for 20 minutes.
9
Add the sliced carrots, sliced celery, and quartered potatoes to the pan.
10
Continue to simmer, covered, for a further 30 minutes, or until the vegetables are tender.
11
Stir in the frozen peas and cook for a final 5 minutes until heated through.

Nutrition Facts

Servings 2 pies

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.

Read it online: https://www.chefs-mate.com/recipe/veal-ragout/